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 |
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) |
