Margarita Granita with Spicy Shrimp Recipe

Margarita Granita with Spicy Shrimp Recipe photo by Taste of Home

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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! —Nancy Buchanan, Costa Mesa, California

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Margarita Granita with Spicy Shrimp Recipe

Prep: 20 min. + freezing Grill: 5 min.

Yield: 8 Servings

20 5 25

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

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.
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.
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.
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.
Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime peel; serve with skewered shrimp. Yield: 8 servings.

Nutritional Facts 1/4 cup granita with 2 shrimp equals 110 calories, 1 g fat (trace saturated fat), 31 mg cholesterol, 180 mg sodium, 17 g carbohydrate, trace fiber, 4 g protein.

Originally published as Margarita Granita with Spicy Shrimp in Healthy Cooking April/May 2012, p47