Ingredients

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

Cocktail Sauce:

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)

Instructions

For the shrimp: Prepare a grill to medium-high heat.

Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp
and marinate in the refrigerator for up to 6 hours.

Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque.
Remove from heat and cool immediately. Cut each shrimp into 4 pieces.

For the cocktail sauce: Mix all the ingredients together.

Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of
lime and saltine crackers.