Instructions: Put V-8 juice in a small, non-reactive saucepan. Cook over medium heat for about 10 minutes, until reduced to 1/2 cup. Let cool. Grate rind of 1 lime to yield 1/2 teaspoon zest. Cut lime in half and squeeze 1 tablespoon juice. Add lime juice and zest to reduced V-8 with a pinch of kosher salt and freshly ground pepper to taste. Stir and transfer to a small dish. Put in freezer and stir every 30 minutes until a firm slushy texture forms, about 2 to 2 1/2 hours.

Wash shrimp in cold water with several tablespoons of kosher salt. Drain.

Bring a large pot of water to a rapid boil. Add lots of kosher salt - about 1/2 cup. Add shrimp, lower heat to medium, and cook 3-4 minutes, until shrimp are just firm. Place in bowl of ice-cold, heavily salted water to cool.

Place shrimp flat on cutting board. Place your hand firmly on each shrimp to anchor, and using a very sharp thin-bladed knife, cut shrimp in half through the back. You will have 2 mirror-image pieces. Place 6 halves in a circle on each of 4 large plates. Slice remaining lime into four, 1/4 inch-thick slices. Place a lime wheel in center of shrimp and place a small scoop of V-8 granita on lime.

Serve with additional thinly sliced lime.

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