The Spaniard's Cocktail of Shrimp

Ingredients

• 2  avocados pitted peeled cut into 1/2-inch cubes
• 1.5 teaspoons pepper black freshly ground
• 6 servings round buttery crackers for serving (recommended: saltines
• 1  cucumber peeled cut into 1/2-inch cubes
• 3 tablespoons cilantro leaves fresh roughly chopped
• 3 tablespoons garlic crushed
• 3 tablespoons ground cumin 
• 3 tablespoons hot sauce (recommended: Tapatio)
• 3 teaspoon hot sauce (recommended: Tapatio)
• 2  juice of lime juiced
• 1.5 cups catsup 
• 1 slices lime for serving
• 6 tablespoons olive oil extra-virgin
• 1.5 cups orange soda (recommended: Fanta)
• 3 teaspoons oregano dried
• 1  onion red peeled cut into 1/2-inch cubes
• 1.5 teaspoons sea salt 
• 6 ounces water (add sparingly, 2 ounces at a time, to get desired consistency)

Equipment

• grill

Directions

1. For the shrimp: Prepare a grill to medium-high heat.
2. Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag.
3. Add the shrimp and marinate in the refrigerator for up to 6 hours.
4. Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque.
5. Remove from heat and cool immediately.
6. Cut each shrimp into 4 pieces.
7. Mix all the ingredients together.
8. Add the shrimp to the sauce.
9. Mix together and serve in a martini glasses with slices of lime and saltine crackers.