Louisiana Oysters and Tequila Lime Granita

Louisiana Oysters and Tequila Lime Granita
Recipe courtesy of Chuck Subra from La Côte Brasserie.
1/2 cup plus 1 tablespoon fresh lime juice
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup tequila
2 tablespoons sugar
Salt and freshly ground black pepper to taste
24 Louisiana oysters on the half shell

In a small bowl, combine the lime juice, rice wine vinegar, tequila, and sugar.
Whisk these ingredients together and season to taste with salt and pepper. Pour
liquid into a baking dish and place in the freezer over night. Occasionally, stir the
mixture.
Serve the oysters on the half shell. Remove the granita from the freezer and,
using a spoon, shave the ice. Place 1 teaspoon of the granita on each oyster.
Serve chilled.