Lime-a-Rita Popsicle Shots

Refreshingly sour, frozen treats can be made with or without alcohol.
Lime-A-Rita_Popsicle_Shots

Ingredients:

16 oz. Ready-Set-Serve Margarita Mix
1/2 cup sugar
8 oz. juice of Markon First Crop Limes
1 Tbsp. lime zest of Markon First Crop Limes
3/4 cup tequila (optional)

Instructions:

Heat margarita mix and sugar in a saucepan until sugar dissolves completely. Remove from heat and stir in remaining ingredients.
Arrange 12 tall shot glasses on a large baking sheet. Fill with equal parts of the lime-a-rita mixture. Freeze for one hour or until the pops start to firm up. Carefully place wooden sticks/popsicle handles in the center of each shot glass and continue freezing until solid.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.