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, CA
PREP: 20 MIN. + FREEZING • GRILL: 5 MIN. • MAKES: 8 SERVINGS
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
1. 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 peel.
2. 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.
3. 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.
4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat 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.
5. Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime peel; serve with grilled shrimp.