Grilled Shrimp with Tomato Jam

• 1 tablespoon unsalted butter
• 2 tablespoons finely grated fresh ginger
• 2 garlic cloves, minced
• 1/4 cup cider vinegar
• 1 cinnamon stick
• One 35-ounce can imported peeled tomatoesdrained, 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 and freshly ground black pepper
• 1 pound medium shrimp, shelled and deveined

1. Melt the butter in a saucepan.
2. Add the ginger and garlic and cook over moderately high heat, stirring, until fragrant.
3. Add the vinegar and cinnamon stick and cook until reduced to a glaze, about 1 minute.
4. Stir in the tomatoes, sugar, cumin, cayenne and cloves.
5. Reduce the heat to low and cook, stirring occasionally, until the liquid has evaporated, about 1 hour.
6. Discard the cinnamon.
7. Stir in the honey and season with salt and black pepper.
8. Transfer the mixture to a food processor and puree until smooth.
9. Let cool.
10. Light a grill or preheat the broiler.
11. In a medium bowl, coat the shrimp with the tomato jam and let marinate at room temperature for 30 minutes.
12. Grill the shrimp for about 2 minutes per side, or until lightly charred on the outside and opaque throughout.

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

Taken from www.foodandwine.com/recipes/grilled-shrimp-with-tomato-jam (may not work)