Margarita Granita with Spicy Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! Ingredients:
1 cup water |
1/2 cup sugar |
1/2 cup lime juice |
3 tablespoons tequila |
3 tablespoons triple sec |
4-1/2 teaspoons grated lime peel, divided |
1 teaspoon ground cumin |
1 teaspoon smoked paprika |
1 teaspoon ground oregano |
1/2 teaspoon salt |
1/4 teaspoon ground chipotle pepper |
16 uncooked medium shrimp, peeled and deveined |
Directions:
1. In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in the lime juice, tequila, Triple Sec and 3 teaspoons lime peel.
2. Transfer to an 11-in. x 7-in. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes.
3. In a small bowl, combine the cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread two shrimp onto each of eight soaked wooden appetizer skewers.
4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.
5. Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime peel; serve with skewered shrimp. Yield: 8 servings.
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