During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!
Chop the shrimp into smaller pieces and transfer to a bowl. Stir in the avocado and cilantro. In a separate bowl, stir together the orange soda and ketchup until the foaming stops. Pour over the shrimp mixture and toss to coat. It should be soupy. Refrigerate for about 30 minutes to blend the flavors before serving with saltine crackers.
Per Serving: 335 calories; protein 16.8g; carbohydrates 42g; fat 12g; cholesterol 109.2mg; sodium 999.9mg.