1 lb (454 g) raw jumbo shrimp, (size 21 to 30), peeled and deveined
2 sweet red peppers, quartered
2 sweet yellow peppers, quartered
1 onion, cut in 1/2-inch thick rings
1 jalapeño pepper, seeded
8 whole grain flour tortillas, (6 inches/15 cm)
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 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.