Recipe(tried): Spaniard's Cocktail of Shrimp

THE SPANIARD'S COCKTAIL OF SHRIMP
A different type of shrimp cocktail.

FOR THE MARINADE:
2 dozen, 21/25 count Shrimp, shelled, deveined, butterflied (or 1 to 2 lbs of 40 to 50/lb not butterflied)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 tablespoon extra virgin olive oil
1 teaspoon hot sauce

Mix ingredients in 1 gallon zip lock bag, add shrimp and let marinate in refrigeration for 6 hours or up to 1 day.

Grill marinated shrimp on grill over med high heat until opaque, (or saute in dry frypan) and remove from heat and cool immediately. Cut each shrimp into 4 pieces (not needed if using smaller shrimp).

Once cooled add to cocktail mixture.

COCKTAIL MIXTURE:
1 1/2 cups ketchup
12 ounces orange soda (prefer Fanta)
1 cucumber, peeled and cut into 1/4-inch cube
2 large avocado, peeled, pitted, and cut into 1/2-inch cube
1 red onion, peeled cut 1/2-inch dice
6 ounces water ( add sparingly, 2 ounces at a time to get desired consistency)
3 tablespoons fresh cilantro, rough chop
3 limes (squeeze for juice)
3 tablespoons hot sauce (Tapatio preferred)

Mix the ingredients for the cocktail and add cooled shrimp. Mix together.

Serve in a martini glass with slice of lime and saltine crackers. Or cut into smaller dice and serve as a dip with crackers.