Tex-Mex Grilled Shrimp Tacos

For the shrimp
48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined 
3 Tbs. extra-virgin olive oil; more for the grill 
Kosher salt and freshly ground 
black pepper 
1/4 cup soy sauce 
1/4 cup pineapple juice 
1 medium clove garlic, minced 
1 medium lime 

To serve the tacos
15 6-inch corn tortillas
Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges 

---

Grill the shrimp

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.
Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.
In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.
Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serveBrush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.