For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
Prepare an outdoor grill for medium-high heat.
Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
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