Cocktail of Shrimp a twist if deliciousness

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.