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The Spaniard's Cocktail of 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.


Prep: 30 min   Cook: 5 min



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