Yes, it is the day that Mexicans celebrate the Mexican Army’s victory over French forces at the the Battle of Puebla on May 5, 1862. For the rest of us , it’s about getting together with good friends and family and indulging in some good ole Mexican American food and washing it down with a margarita or a bottle of Corona.
As I mentioned in my last post, I am hip deep (in more ways than one!!) in recipe development – tinkering and tuning up recipes for my spring and summer menus. So, in honor of today I came up with a snazzy little appetizer that’s perfect for Cinco de Mayo or to start off any Mexican inspired feast. It features – what else? Margaritas – ice cold and sweet meet hot and spicy. Oh yeah.
Margarita Granita with Spicy Shrimp
Granita can be made 2 days ahead.
- 2 cups water
- 1 cup sugar
- 1 cup fresh lime juice
- 6 Tbsp. tequila
- 6 Tbsp. triple sec
- zest of 2 limes
16 fresh or frozen shrimp, peeled and deveined
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. ground oregano
¼ tsp. ground chipotle pepper
1 tsp. salt
1 Tbsp. canola oil
Directions for Granita:
- In a medium saucepan combine the water and the sugar. Stir over medium high heat until the sugar is dissolved and bring to a boil.
- Remove pan from the heat and stir in the lime juice, tequila and triple sec.
- Pour into a 7 x 11 glass pyrex dish and place in freezer. Freeze for 45 minutes.
- Scrape and stir mixture. Stir zest into mixture and return to freezer.
- Freeze for another 1 ½ hours.
Directions For Shrimp
- Combine paprika, cumin, oregano, chipotle pepper and salt. Set aside.
- Heat oil in a large saucepan over medium high heat. Add shrimp.
- Sprinkle with spice mixture.
- Cook for 2 to 3 minutes or until shrimp are cooked through.
- Remove shrimp from pan.
To assemble appetizers:
- 1. Scrape granita into small glasses and garnish with lime zest.
- Place glasses on individual plates. Add two shrimp.
- Garnish with lime wedges if desired.