Directions

1. Marinate the shrimp: in a large bowl, combine the Carlito's Rojito, garlic, orange juice, lemon juice, cayenne and salt. Whisk in the oil. Toss the shrimp in the mixture to coat. Refrigerate for about 30 minutes.

Prepare the onions:

1. In a small saucepan, combine the vinegar, water, sugar, Oaktown Spice Shop Pickling Spice and salt. Bring to a boil over medium heat. 

2. Meanwhile, add the sliced onions and garlic to a heat proof bowl or jar. 
3. Pour the hot vinegar brine over the onions and let sit for at least 30 minutes.

Make the cilantro crema:

1. Combine the sour cream or yogurt, mayonnaise, cilantro, lime zest and juice, garlic, and salt in a blender, adding water as needed to blend until smooth.

Grill the shrimp:

1. Prepare the grill. Place the shrimp on six skewers and season with salt, reserving the marinade. Grill on high heat, basting frequently with the marinade, until the shrimp are just cooked, about 2 minutes per side.
2. Serve with rice, in tacos or as an appetizer.