Pat the shrimp dry with paper towels. Place the shrimp in a large bowl. Add the olive oil, lime zest and juice, garlic, paprika, chili powder, cumin, salt, and pepper. Stir until all of the shrimp is well coated and let the shrimp rest while you make the salsa.
Meanwhile, make the salsa. Heat the grill to medium-high heat. Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.
In a medium bowl, combine grilled pineapple, red pepper, cilantro, red onion, jalapeno, and lime juice. Season with salt, to taste. Stir until well combined.
Thread the shrimp on skewers and put them on a plate or platter. Place the shrimp skewers on the hot grill and grill for 2 to 3 minutes per side or until shrimp is pink. Remove the shrimp skewers from the grill and remove the shrimp from the skewers.
To assemble the tacos, place shrimp into a warmed tortilla. Top with cabbage, grilled pineapple salsa, avocado, and cilantro. Squeeze fresh lime juice over the tacos, if desired. Serve immediately.
You can also use an indoor grill pan. You can use frozen shrimp, just make sure it is thawed. If you are using wood skewers, make sure you soak them 30 minutes before grilling.