Fire-Roasted Shrimp Cocktail

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For the Shrimp

1 tablespoon dried oregano

1 tablespoon cumin seeds

1 clove garlic, crushed

Coarse sea salt and freshly cracked pepper

1 tablespoon olive oil

1 teaspoon hot sauce

1 pound shrimp (21 to 25), peeled, deveined and butterflied

For the Cocktail Mixture

1 1/2 cups ketchup

1 3/4 cups orange soda

1/2 cup fresh lime juice (from 4 limes), plus wedges for serving

3 tablespoons hot sauce

1 English cucumber, peeled and cut into 1/2-inch pieces (about 2 cups)

2 avocados, pitted, peeled and cut into 1/2-inch pieces

1/2 small red onion, diced

3 tablespoons chopped fresh cilantro

Saltine crackers, for serving