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Recipe courtesy of Guy Fieri

Show: Guy's Big Bite

Episode: Nor Cal Carnitas

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Total:: 35 min
Prep:: 30 min
Cook:: 5 min

Yield:: 4-6 servings

Level:: Easy

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)

Directions

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.

My Private Notes

Name: The Spaniard's Cocktail of Shrimp
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4-6 servings
Ingredients: 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)