Prepare the peppers and shrimp

• Heat your grill to medium/high. 
• Lightly oil the poblanos and jalepano pepper. Place them on grill directly over heat. Grill each side until blackened (approx 8 minutes). When finished, remove peppers from grill and transfer them to gallon ziplock bag. Seal bag and let sit for 10 mintues (this makes them easier to peel).
• While your peppers cook and rest, prepare the shrimp. Pat shrimp dry and skewer them. Sprinkle both sides with salt and pepper to taste. In a small bowl combine the 1/8 cup olive oil and juice of 1 lime. Stir to combined and then brush over shrimp. Set aside to grill when sauce is done.

Make the Garnishes

• Put your diced onion in a small bowl. Squeeze juice of the first lime over onion and stir. The lime juice will pickle the onions.
• Finely slice or shred your green cabbage. Place in small bowl for serving.
• Cut the avocado into thin slices. Place in a small dish for serving.
• Roughly chop about 3 tablespoons of cilantro to serve as garnish for the tacos. Place in a small dish.
• Chop the second lime into wedges and place on small dish for serving.

Make the Sauce and Shrip

• Combine the bunch of cilantro, lime juice and zest, greek yogurt, pinenuts, and olive oil in base of food processor or blender. Remove your peppers from the ziplock back. Remove their stems and seeds and peel away the blackened skin. It’s ok if you don’t get it all. Add the peppers to the food processor and blend until combined into creamy sauce. Taste and season with salt and pepper to taste. Transfer sauce to small bowl for serving.
• One the sauce is ready, you can toss the shrimp on the grill. They will cook pretty quick (approx 3 minutes a side). Keep an eye on them as cook time will vary with grill temperature. While you are grilling the shrimp, you can also toss a few tortillas on the grill. The goal is just to warm them up a bit and get some light grill marks.