Margarita Granita with Spicy Shrimp

By cserumga

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.

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

Preparation

Step 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.

• 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.