One 35-ounce can imported peeled tomatoesdrained, seeded and coarsely
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
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.
Stir in the honey and season with salt and black pepper. Transfer the mixture to a food processor and puree until smooth. Let cool.
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.
Grill the shrimp for about 2 minutes per side, or until lightly charred on the outside and opaque throughout.
The jam can be refrigerated for up to 4 days. Let return to room temperature before using.
Look for a California Viognier with a bright, beautiful nose, good fruit and a dose of acid to complement the shrimp.