Grilled Curry Shrimp Soft Tacos

This recipe makes 4 servings.

Ingredients:
1/3 1/3cup cup(75 mL) (75 mL) olive oil
1/4 cup lime juice 1/4 1/4cup cup(50 mL) (50 mL) lime juice
1 tbsp ketchup 1 1tbsp tbsp(15 mL) (15 mL) ketchup
2 tsp sodium-reduced soy sauce 2 2tsp tsp(10 mL) (10 mL) sodium-reduced soy sauce
1 tsp curry powder 1 1tsp tsp(5 mL) (5 mL) curry powder
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 pinch allspice 1 1pinch pinchallspice
1 lb raw jumbo shrimp , (size 21 to 30), peeled and deveined1 1lb lb(454 g) (454 g) raw jumbo shrimp, (size 21 to 30), peeled aand deveined
2 sweet red peppers , quartered2 2sweet red peppersweet red peppers, quartered
2 sweet yellow peppers , quartered2 2sweet yellow peppersweet yellow peppers, quartered
1 onion , cut in 1/2-inch thick rings1 1oniononions, cut in 1/2-inch thick rings
1 jalapeño pepper , seeded1 1jalapeño pepperjalapeño peppers, seeded
1/4 cup chopped fresh cilantro 1/4 1/4cup cup(50 mL) (50 mL) chopped fresh cilantro
8 whole grain flour tortillas , (6 inches/15 cm)8 8whole grain flour tortillas, (6 inches/15 cm)

Preparation:
In large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.

Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
and tender, 10 to 12 minutes. Cut into chunks.

In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add cilantro and remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.

Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.