Directions

1. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry. Sprinkle chili powder over shrimp; rub into shrimp. Thread shrimp onto 4 long metal skewers.
2. Preheat grill to medium. Stack tortillas and wrap in foil. Grill shrimp and tortillas, uncovered, until shrimp are opaque and tortillas are heated through, turning shrimp once. Allow 8 to 10 minutes for shrimp and about 5 minutes for tortillas.
3. Remove shrimp from skewers. Immediately fill warm tortillas with lettuce and shrimp.
4. For Avocado Salsa: Combine salsa, avocado and jicama. Makes about 1 1/2 cups.