Bacon-wrapped Shrimp recipe, with avocado, lime and tomato jam.

TOMATO JAM:
1 (28 oz) can plum tomatos, drained (discard the juice or save for another use)
2 tablespoons grapeseed oil or other neutral oil, such as canola
2 tablespoons finely chopped peeled fresh ginger
1 medium red onion, finely chopped

½ cup red wine vinegar

½ cup packed brown sugar

1 teaspoon dried hot red pepper flakes

1 teaspoon kosher salt

1 tablespoon honey 

To make the TOMATO JAM:

Pureé half the tomatos in a food processor or blender. Crush the remaining tomatos with your hands.

In a medium saucepan, heat the oil over medium-high heat and cook the ginger and onion, stirring, until the onion is soft, about 5 minutes. Add the vinegar, brown sugar, and pepper flakes and cook until the sugar is dissolved, about 3 minutes. Add both the crushed and pureé tomatos and the salt, and bring to a boil. Decrease the  heat to medium-low and cook, stirring occasionally, until reduced by half and thickened to a jam consistency, 35 to 40 minutes. Add the honey and set aside to cool. You will have about 1 ½ cups. It can be refrigerated in an airtight container for up to 1 week.

SHRIMP:

12 slices bacon, preferably ninam ranch.

12 jumbo Shrimp (about 1¼ pounds), peeled and deveined, tails left on

2 ripe hass avocados

7 tablespoons freshly squeezed lime juice

kosher salt

freshly ground black pepper

2 tablespoons extra-virgin olive oil

¼ cup loosely packed cilantro leaves 

To make the SHRIMP:

Wrap 1 slice of bacon around each shrimp, beginning at the head of the shrimp and wrapping toward the tail (it will adhere). Heat a large skillet over medium heat and cook the shrimp until golden brown and cooked through, about 5 minutes on each side. Pour out any excess fat. Using tongs, remove the shrimp from the skillet and drain on a paper towels.

While the shrimp are cooking, peel and pit the avocados and cut into a large dice. Place the avocados in a nonreactive bowl and toss very gently with 3 tablespoons of the lime juice. Season with salt and pepper, add the chives, and toss gently again.

TO SERVE:

Place a mound of avocado on each plate, and arrange the shrimp on top. Top each shrimp with about ½ teaspoon of tomato jam. Drizzle with the olive oil, then with the remaining 4 tablespoons lime juice, and garnish with cilantro leaves.