1 Tbsp. Oregano White Balsamic
1 Tbsp. ground cumin
1 Tbsp. Garlic Olive Oil
1/2 tsp. Salt Cellar Lime Margarita Sea Salt
1/2 tsp. freshly cracked black pepper
1 lb. shrimp (21/25 count), peeled, de-veined, and butterflied
Ingredients for the Cocktail Mixture:
1 1/2 c. Grilled Ketchup (see recipe under sauces), can also use regular ketchup
12 oz. orange soda
1/3 c. Sicilian Lemon White Balsamic
3 Tbsp. Persian Lime Olive Oil
1/4 Tbsp. Cayenne Chili Oil
1 English cucumber, peeled, and cut into 1/2 inch dice (about 2 c.)
2 avocados, pitted, peeled, and cut into 1/2 inch dice cube
1 c. red onion, cut into 1/2 inch dice
3 Tbsp. cilantro, chopped
lime and saltine crackers for garnish
Instructions for the Shrimp:
Mix all the ingredients except the shrimp in a resealable plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours. 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.
Instructions for the Cocktail Mixture:
Combine the ketchup, soda, Sicilian Lemon Balsamic, Lime Olive Oil, and Cayenne Olive Oil in a large bowl and mix until blended. Gently mix in the cucumber, avocado, onion, and cilantro. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture. Serve in martini glasses with slices of lime and saltine crackers.
*Tested in BBQ Cooking Class
