Grilled Shrimp With Tomato Jam (Moroccan)

Easy and Delicious! Spicy tomato jam is a popular Moroccan condiment that is wonderful with grilled shrimp. I like my jam with some texture, so I skip the puree part. Serve with couscous. Lemon-herb couscous or apricot couscous are great choices. This dish pairs perfectly with a full, aromatic white, such as a Viognier or Gewurztraminer. Also goes well with, Lageder Pinot Bianco, 2002 - a Northern Italian white wine. Jam simmers for an hour and the shrimp marinate for 30 minutes, so plan accordingly.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

Directions

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.