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Granita: Add all the granita ingredients to a blender or food processor and puree.
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2
Strain the puree through a sieve into a medium bowl.
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Cover with plastic wrap and refrigerate for 30 to 45 minutes.
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4
Transfer the chilled puree into a wide, shallow, heavy-bottomed container.
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(The shallower and wider the container, the more room you give the granita to freeze quickly.)
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Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour.
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Using a fork, scrape the ice from sides, mixing in from the edges into the center.
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Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice.
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Put back in freezer until ready to use.
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10
Chopped salad: Combine all of the ingredients in a large bowl.
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Cover and refrigerate until ready to use.
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12
Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor.
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Set aside.
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14
If using a gas grill, preheat the grill to high, direct heat.
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15
If using coals, allow the coals to burn down to glowing white embers.
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The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second.
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Lightly grease the grill with olive oil to prevent sticking.
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Lightly salt the shrimp and thread each skewer with 3 shrimp.
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Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice.
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Remove the shrimp from the grill and add the remaining cilantro oil to a small pan.
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Heat the oil until bubbling.
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22
Add the avocado to a small bowl and drizzle with lime juice.
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To serve, spoon some of the chopped salad on each serving plate and top with some granita.
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Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil.
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Serve immediately.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
