The Spaniard's Cocktail of Shrimp
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 402
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 43
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 7
- Cholesterol
- 32
- Sodium
- 966
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
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.