Ingredients
1 cup water1/2 cup sugar1/2 cup lime juice3 tablespoons tequila3 tablespoons Triple Sec4-1/2 teaspoons grated lime zest, divided1 teaspoon ground cumin1 teaspoon smoked paprika1 teaspoon ground oregano1/2 teaspoon salt1/4 teaspoon ground chipotle pepper16 uncooked medium shrimp, peeled and deveined
Preparation
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.
