Directions

1. For the Grilled Shrimp: Dry the shrimp on paper towel. Combine the adobo, cumin, chili powder, coriander, garlic, garlic powder, lime with the shrimp and allow to marinade for 30-45 minutes. Once marinated place the shrimp on a skewer and then spray with cooking spray on each side. Preheat grill on high flame. Sear shrimp on hot grill and immediately turn grill down to medium. Cook shrimp 2 minutes on each side.
2. For Spicy Pickled Peppers: Slice peppers into rings. Add chili/garlic paste, sugar and vinegar. Stir and set aside.
3. For Crema: Combine crema or sour cream, with 1/2 a Cup of cilantro, lime juice and kosher salt to taste.
4. To Assemble the Shrimp Tacos: Start with crema on the bottom- that way, it's close to the lettuce and cabbage and sort of acts as a dressing. Next comes the cabbage and lettuce- down at the bottom of the shell, where it won't be falling out all over the place. Next layer on the grilled onions, the shrimp, top with the spicy pickled peppers, and the cilantro.
5. Notes: To chiffonade: After picking the cilantro leaves from the stems of your cilantro bunch, gather them into a tight ball with your fingertips in your left hand (assuming you're right handed, switch if you're a lefty). Keeping your fingertips curled under the fingers holding the ball of herb, rest the broad side (obviously not the sharp side) of the knife against your knuckles and start cutting the herbs with a forward and back motion, feeding the herbs into the blade as you go. For Skewering: If you are using wooden skewers, make sure to soak your skewers in water before placing the shrimp on them, it will reduce burning. I prefer metal skewers, then don't have to worry about any of that. Now, I want to discuss a couple ways to skewer your shrimp that I have demonstrated here for you: There is always the straightforward method, just skewer them in two places in the shape of a "c"- through the head and the tail. This results in a tightly curled, "shrimpy" looking shrimp. Or, you can also use two skewers, lay the skewers side by side and thread the head on one skewer and tail on the other. This will result in a straight shrimp, your shrimp will not curl up on you. The final method is my preferred approach, I call it the over/under- it looks cool, it creates a more open curled shrimp and it really packs the shrimp on the skewer tightly to help prevent overcooking. For this method, thread the head of the shrimp onto the skewer, then thread the head of another shrimp onto the skewer, next thread the tail of the first shrimp, and then the second shrimp. Resulting in the two shrimp looking like interlocking letter c's. Make sure to salt the cabbage and lettuce for extra flavor.