1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
Warm tortillas, shredded Cheddar, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions
Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 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.
Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
Serve with the warm tortillas and toppings.
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