Margarita Granita with Spicy Shrimp

Name: Margarita Granita with Spicy Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings.
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 zest, 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

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

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 zest, 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 heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest.
Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes.
In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers.
Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 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 zest; serve with shrimp.

Nutrition Facts

1/4 cup granita with 2 shrimp: 110 calories, 1g fat (0 saturated fat), 31mg cholesterol, 180mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 4g protein.

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