1 pound (16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 cups cabbage, sliced
1/2 cup pina colada crema (see below)
12 small corn tortillas, warmed
2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)

Ingredients for Jerk Marinade:
1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest

1 pound (16-20) shrimp, peeled and deveined 1/2 cup jerk marinade 2 cup s cabbage, sliced 1/2 cup pina colada crema (see below) 12 small corn tortillas, warmed 2 cup s grilled pineapple salsa (I added 1/2 red pepper, diced this time.) 1 + scotch bonnet pepper 2 cloves garlic 1 tablespoon ginger, grated 2 green onions 1 tablespoon thyme, chopped 1 tablespoon allspice 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1 teaspoon pepper 1 tablespoon brown sugar 1 tablespoon oil 2 tablespoons white vinegar 2 tablespoons soy sauce 1 tablespoon dark rum 1/2 orange, juice and zest 1 lime, juice and zest

Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
Toss the cabbage in half of the crema.
Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.