FIRE-ROASTED SHRIMP COCKTAIL

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

Cocktail Mixture=

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.

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