1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil, divided

3-4 cloves garlic, minced or grated

2 teaspoons chili powder

1 tablespoon low sodium soy sauce

1 tablespoon sriracha

Flaky sea salt and black pepper, to taste

2 cups fresh pineapple chunks

1 medium shallot, thinly sliced

1 jalapeño

1/2 cup plain Greek yogurt

Juice of 2 limes

2 teaspoons honey

1 cup cilantro, roughly chopped

1 ear raw or grilled corn, kernels removed

Warmed corn or flour tortillas, for serving

Mashed avocado, for serving

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Preheat oven to 425°F (220°C).
On a baking sheet, toss shrimp with 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, salt, and pepper. Spread in a single layer on half of the pan.
On the other half, toss pineapple, shallot, and jalapeño with remaining 1 tablespoon olive oil. Roast 8-10 minutes until shrimp is cooked through.
Broil for 1-2 minutes to char pineapple and jalapeño.
Remove from oven and toss shrimp and pineapple together. Set aside.
To make the sauce: deseed the jalapeño if desired, then blend with yogurt, juice of 1 lime, honey, and 1/4 cup cilantro until smooth. Season with salt.
Toss remaining cilantro with corn, juice of 1 lime, and a pinch of salt.
Assemble tacos with shrimp, pineapple, corn, avocado, and drizzle with creamy jalapeño sauce. Serve immediately.

Roast the corn for extra flavor if desired.
Use sour cream instead of Greek yogurt for a richer sauce.
To reduce spice, remove jalapeño seeds or use only half in the sauce.
Leftover sauce keeps well refrigerated for up to 3 days and works great as a dip or salad dressing.