The Spaniard's Cocktail of Shrimp

• 3 teaspoons dried oregano
• 3 tablespoons ground cumin
• 3 tablespoons crushed garlic
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 3 teaspoon hot sauce (recommended: Tapatio)
• 2 dozen 21/25 count shrimp, shelled, deveined, and butterflied
• 1 1/2 cups ketchup
• 1 1/2 cups orange soda (recommended: Fanta)
• 1 cucumber, peeled, cut into 1/2-inch cubes
• 2 avocados, peeled, pitted, cut into 1/2-inch cubes
• 1 red onion, peeled, cut into 1/2-inch cubes
• 6 ounces water (add sparingly, 2 ounces at a time, to get desired consistency)
• 3 tablespoons roughly chopped fresh cilantro leaves
• 2 limes, juiced
• 3 tablespoons hot sauce (recommended: Tapatio)
• Lime slices, for serving
• Crackers, for serving (recommended: Saltines)

1. For the shrimp: Prepare a grill to medium-high heat.
2. Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag.
3. Add the shrimp and marinate in the refrigerator for up to 6 hours.
4. Remove the shrimp from the marinade and place on the grill.
5. Cook until the meat is opaque.
6. Remove from heat and cool immediately.
7. Cut each shrimp into 4 pieces.
8. For the cocktail sauce: Mix all the ingredients together.
9. Add the shrimp to the sauce.
10. Mix together and serve in a martini glasses with slices of lime and saltine crackers.

oregano, ground cumin, garlic, salt, freshly ground black pepper, extravirgin olive oil, hot sauce, count shrimp, ketchup, orange soda, cucumber, avocados, red onion, water, cilantro, hot sauce, crackers

Taken from www.foodnetwork.com/recipes/the-spaniards-cocktail-of-shrimp-recipe.html (may not work)