Grilled Gulf Shrimp with Tomato-Ginger Jam 20 minutes to make

90 minutes to cook

For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature.

• 20 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup Tomato-Ginger Jam (see recipe)

In a medium bowl, combine shrimp, olive oil, salt, lemon juice and pepper flakes. Allow shrimp to marinate 30 minutes.

While shrimp is marinating, heat grill. When ready to cook, lightly oil grates.

Grill shrimp 3 minutes per side, being careful not to overcook. If not serving immediately, cover and set aside. Refrigerate if making more than 30 minutes ahead.

When ready to serve, garnish each shrimp with 1 teaspoon Tomato-Ginger Jam (see recipe) and serve immediately. Make 20 appetizers.

Per serving: 37 calories; 1g fat (trace saturated fat; 30 percent calories from fat); 1 g carbohydrates; 43 mg cholesterol; 160 mg sodium; 6 g protein; trace fiber.

Extra tomato-ginger jam will keep refrigerated for up to 1 month. Use leftover jam to glaze a meatloaf or in place of tomatoes in a BLT.

• 1 teaspoon olive oil
• 1 shallot, cut into 1/8-inch dice
• 2 pints cherry tomatoes, rinsed and quartered
• 2 tablespoons grated fresh ginger
• 1 cup water, more if needed
• 1 teaspoon lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar

In a medium saucepan, heat olive oil until hot. Add shallots and saute 1 minute. Reduce heat to medium and stir in tomatoes and ginger. Cook until tomatoes begin to cook down, adding water as needed to keep the tomatoes from scorching. When tomatoes have cooked to a jam-like consistency, about 1 hour, add lemon juice, salt and sugar. Taste for seasoning and cool. Makes 2 cups.

Per serving (per 1 teaspoon): 2 calories; trace fat (0 g saturated fat; 26 percent calories from fat); trace carbohydrates; 0 mg cholesterol; 20 mg sodium; trace g protein; trace g fiber.