1 tablespoon dried oregano
1 tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21-25 count) peeled, deveined, and butterflied
Lime slices and saltine crackers
1 1/2 cups ketchup
1 1/2 cup (12 ounces) orange soda
1/3 cup fresh lime juice
3 tablespoons hot sauce
1 English cucumber (peeled and cut into 1/2″ dice, about 2 cups)
2 avocados (peeled, pitted, and cut into 1/2″ dice)
1 cup 1/2″ diced red onion
3 tablespoons chopped cilantro
Mix all the ingredients except the shrimp and Cocktail Mixture in a 1-gallon zip-top plastic bag. Add the shrimp and marinate for at least 1 hour and up to 6 hours.
Preheat the grill to medium-high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from heat and refrigerate immediately.
Combine all the ingredients for the Cocktail Mixture in a bowl. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the Cocktail Mixture.
Serve in martini glasses with slices of lime and saltine crackers.