Tex-Mex Grilled Shrimp Tacos

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges for garnish, optional

Directions

1. Submerge sixteen 12-inch wooden skewers in water and leave them there for 30 minutes. While they soak, get a charcoal or gas grill very hot.
2. For each set, thread 6 shrimp onto a skewer, piercing each shrimp near the head end and again near the tail end. Run another skewer through that same group about a third of the way in from the curved back side, then continue the same way with the rest of the shrimp and skewers.
3. Coat the shrimp with the olive oil, then sprinkle them with 2 tsp. salt and several twists of pepper.
4. Stir together the soy sauce, pineapple juice, and garlic in a small bowl. Grate the lime zest finely into the bowl, then squeeze in the lime juice and drop in the squeezed peels. Spoon 3 Tbs. of this mixture into a separate small bowl and save it for later.
5. Oil the grill grates. Arrange the shrimp over the heat in a single layer, cover the grill, and cook for 6 to 8 minutes, flipping once and basting several times with the larger bowl of soy sauce mixture, until the shrimp are barely cooked all the way through.
6. Use the saved soy sauce mixture to brush the shrimp once more. Slide the shrimp off the skewers and set them out with the tortillas, so everyone can build tacos with whatever toppings they like.