The Spaniard's Cocktail of Shrimp

Total Time:
35 min
30 min
5 min

4-6 servings

  • 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)
  • 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.

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