My love for great food is a never ending search. Bartending for quite a few years now I have come across many new things from different people but today's recipe is a great twist on a favorite dish. It's definitely not the "traditional shrimp cocktail". This variation is full of complex flavors and lots of body. It will make your tongue excited and your belly throw a party. It makes a good size bowl and I could eat the entire thing it's so good. Enjoy your time in the kitchen, be grateful and stay blessed.
Ingredients
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 - I use the seedless cucumbers
2 avocados, peeled, pitted, cut into 1/2-inch cubes
1 red onion, peeled, cut into 1/2-inch cubes
3 tablespoons roughly chopped fresh cilantro leaves
2 limes, juiced
3 tablespoons hot sauce (recommended: Tapatio)
Lime slices, for serving
Crackers, for serving (recommended: Ritz crackers or butter crackers.)
Directions
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 sauté in a pan over medium heat. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces. I leave my shrimp whole and just use a little extra shrimp.
For the cocktail sauce: Mix all the ingredients together.
Add the shrimp to the sauce. Mix together and chill before serving. Can be served in a martini glasses with slices of lime and crackers.
