Grilled Shrimp with Tomato Jam

• MAKE-AHEAD

Ingredients

1. 1 tablespoon unsalted butter
2. 2 tablespoons finely grated fresh ginger
3. 2 garlic cloves, minced
4. 1/4 cup cider vinegar
5. 1 cinnamon stick
6. One 35-ounce can imported peeled tomatoes—drained, seeded and coarsely chopped
7. 1/4 cup light brown sugar
8. 1 teaspoon ground cumin
9. 1/4 teaspoon cayenne pepper
10. 1/8 teaspoon ground cloves
11. 1/4 cup honey
12. Salt and freshly ground black pepper
13. 1 pound medium shrimp, shelled and deveined

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