Using an ice shaver or potato peeler, shave the granité into small glass bowls set on a plate, hang the shrimp around the edge of the bowls, and drizzle plates with Niçoise-olive syrup.

Using an ice shaver or potato peeler, shave the granité into small glass bowls set on a plate, hang the shrimp around the edge of the bowls, and drizzle plates with Niçoise-olive syrup.

Prep an ice bath. In a large pot, bring 2 quarts water and Old Bay to a boil. Add shrimp and cook 5 minutes. Use a slotted spoon to transfer shrimp to ice bath to halt cooking and chill.

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