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Oz
08-06-2009, 03:33 PM
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)

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.