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. ---------------------------------------------------------------------------
Nutrition
Ingredients
