The Spaniard's Cocktail of Shrimp

INGREDIENTS

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons crushed garlic
• 1 red onion, peeled, cut into 1/2-inch cubes
• 1 1/2 teaspoons sea salt
• 2 limes, juiced
• 3 tablespoons roughly chopped fresh cilantro leaves
• 3 teaspoon hot sauce (recommended: Tapatio)
• 1 1/2 cups ketchup
• 3 teaspoons dried oregano
• 1 1/2 teaspoons freshly ground black pepper
• 3 tablespoons hot sauce (recommended: Tapatio)
• 2 avocados, peeled, pitted, cut into 1/2-inch cubes
• Lime slices, for serving
• 1 cucumber, peeled, cut into 1/2-inch cubes
• 6 ounces water (add sparingly, 2 ounces at a time, to get desired consistency)
• 2 dozen 21/25 count shrimp, shelled, deveined, and butterflied
• Crackers, for serving (recommended: Saltines)
• 1 1/2 cups orange soda (recommended: Fanta)
• 3 tablespoons ground cumin