The Spaniard's Cocktail of Shrimp

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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)