This wasn’t my idea. It was my friend Amanda’s. Not long ago, she hosted a seven-course beer-pairing dinner, and this was one of the courses. It sounds weird, but it works perfectly.
For the granita, heat 1/2 cup lime juice, 1/3 cup of sugar, and the grated zest of one lime in a small saucepan until the sugar dissolves. Put it in the freezer until it’s solid.
Using the same microplane grater you used for zesting, grate the flesh of a jalapeno pepper (if you don’t have the grater, just chop it very fine).
Add a small amount (about 1/2 teaspoon) of the granita, and a small pinch of jalapeno to each raw oyster. Eat.