Fire-Roasted Shrimp Cocktail

This recipe took a lot of time, but it was well worth it!  I took this recipe from “Food” by Guy Fieri.  I highly suggest making the Grilled Ketchup.  The recipe is on this blog as well.



SHRIMP
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied

COCKTAIL MIXTURE
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish

1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag.  Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high.  Remove the shrimp from the marinade and drain well.  Discard the marinade.  Grill the shrimp until opaque, about 3 to 5 minutes.  Remove from the heat and refrigerate immediately.
3.  FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended.  Gently mix in the cucumber, avocado, onion, and cilantro.
4.  Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5.  Serve in martini glasses with slices of lime and saltine crackers.

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