Grilled Shrimp With Tomato Jam (Moroccan)

• 1 tablespoon butter
• 2 tablespoons finely grated fresh ginger
• 2 garlic cloves, minced
• 1/4 cup cider vinegar
• 1/4 cup dry fino sherry wine (optional)
• 1 cinnamon stick
• 1 (35 ounce) can peeled tomatoes, drained, seeded and coarsely chopped
• 1/4 cup light brown sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1/4 cup honey
• salt & freshly ground black pepper
• 1 lb medium shrimp, shelled and deveined

1. Melt butter in a saucepan over moderately high head. Add ginger and garlic and stir until fragrant. Add vinegar, optional sherry and cinnamon stick and stir until it resembles a glaze (one minute or so). Stir in tomatoes, sugar, cumin, cayenne and cloves. Reduce to low and simmer about 1 hour, until liquid has evaporated. Discard the cinnamon.
2. Stir in honey, salt and black pepper. Use a food processor or blender and puree, if you you like. Let cool.
3. Light a grill or preheat the broiler.
4. Cover shrimp with 1/3 - 1/2 of the COOLED tomato jam and marinate for 30 minutes at room temperature. Set the remaining jam aside.
5. Grill shrimp for about 2 minutes per side. They should be lightly charred on the outside and opaque throughout.
6. Spoon extra jam over shrimp to taste.

butter, ginger, garlic, cider vinegar, sherry wine, cinnamon, tomatoes, light brown sugar, ground cumin, cayenne pepper, ground cloves, honey, salt, shrimp

Taken from www.food.com/recipe/grilled-shrimp-with-tomato-jam-moroccan-172592 (may not work)