Joining some of the nations top chefs at the Palm Desert Food & Wine Festival…serving up Crazy for Citrus
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
2 tbsp tequila
1 tbsp olive oil
1 lime (for zest and juice)
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly ground pepper
1 lb large shrimp, shelled and deveined
In a large bowl, combine cilantro, garlic, tequila, oil, lime zest, lime juice, cayenne pepper, salt, and pepper. Add the shrimp, tossing to coat. Set aside to marinate for at least 30 minutes at room temperature or for up to 4 hours in the refrigerator.
Preheat grill. Grill the shrimp 6 inches from the heat, turning once, for 3 minutes, or until just opaque.
1 tsp lime juice
1 tsp lemon juice
1/2 oz Cointreau or other orange liqueur
Sparkling wine, chilled
Lemon twist, to garnish
In a Champagne flute, gently stir together the lime juice, lemon juice and orange liqueur. Top with sparkling wine, then garnish with a lemon twist.
Lemon Rosemary Granita
3 cups water
1 ½ cups sugar
1 cup fresh lemon juice
1 sprig fresh rosemary, about 3 inches
In a small saucepan, combine 1 cup of the water, sugar and rosemary, bring to a boil, stirring occasionally to dissolve the sugar. Let cool, then add the remaining 2 cups of water and the lemon juice.
Pour the lemon syrup into a 9-by-13-inch glass baking dish and freeze until slushy, about 2 hours. Using a fork, scrape the ice crystals into the center and freeze again. Repeat the scraping every 30 minutes or so until the entire mixture has turned into ice flakes. Spoon into small glasses and serve.
The granita can be frozen for up to 5 days. Stir before serving.
Mint or basil would be terrific additions to this recipe. Add 1/2 cup of herb leaves to the water and sugar and bring to a boil. Strain out the herbs once the syrup cools, and proceed with the recipe.
You can also freeze this mixture in an ice cream machine to make smooth, creamy lemon sorbet.