Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.
We really enjoyed it and would have given another 1/2 star if we could. We are not fans of jalapenos so substituted New Mexico Green chile and use Chimayo red powder instead of the red chili powder. All was done on the out door grill instead of a grill pan.