Margarita Granita with Spicy Shrimp Recipe

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. 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. 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. Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime peel; serve with shrimp.