First make the smoky sauce. Use a measuring cup and measuring spoons to measure the mayo, lime juice, smoked paprika, kosher salt, and garlic powder and pour them into either a mini food processor or small whisk and medium sized bowl. Stir (or blend) until well combined, then set aside.

Next make the spice blend. Use measuring spoons to measure out the ingredients for the taco spice blend (kosher salt, paprika, garlic powder, cumin, and ground black pepper), then combine them in a small bowl. Set aside.

Now prep the shrimp. Get out a large bowl and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away. Sprinkle the seasoning over the shrimp, then measure out the oil and drizzle it over the shrimp as well. Use your fingers to combine everything together, making sure each shrimp is as evenly coated as possible.

Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewers point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. Place the same size of shrimp together on the same skewer - smaller ones on one skewer, larger ones on another. You should be able to fit 7 or 8 onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).

Next grill the shrimp. Heat the grill to 350 degrees F, then once it comes to temperature place the shrimp skewers on the grill. Close the lid and cook for 5 minutes, then flip the skewers (use an oven mitt to protect your hands!) and cook for another 2 minutes with the lid closed. Check the shrimp and see if they are opaque all the way through and at an internal temperature of 145 degrees F. The larger shrimp or the shrimp in cooler spots on your grill (like the front of the grill) may need another 2 to 4 minutes to cook all the way through.

While the shrimp are cooking, assemble the coleslaw. Place the cabbage mix in a large bowl and pour the dressing over it. Combine with a pair of tongs and set aside.

Once the shrimp are done cooking remove them from the grill and let cool for a minute or two (they’ll be very hot!). Then start assembling your tacos by taking a piece of butter lettuce, placing several shrimp on it (between 5 and 7 is where I usually land), and scooping a dollop of coleslaw on top. Drizzle a bit of the smoky sauce on it and enjoy!