STOVE: If  you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates.

Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots; grate on the large side of a box grater. Roughly chop the piquante peppers. Cut out and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes. 

In a medium bowl, combine the sliced sweet peppers, halved tomatoes, and half the vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

While the vegetables marinate, in a bowl, combine the mayonnaise, sliced celery and white bottoms of the scallions, grated carrots, chopped piquante peppers, and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

While the slaw marinates, pat the shrimp dry with paper towels. 

STOVE: Remove and discard the tails of the shrimp. Season with salt, pepper, and half the spice blend (you will have extra spice blend). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate.
GRILL: Drizzle the shrimp with olive oil and season with salt, pepper, and half the spice blend (you will have extra spice blend). Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. Carefully remove and discard the tails.

STOVE: If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Transfer to a work surface. 

Assemble the tacos using the warmed tortillas, cooked shrimp, marinated vegetables (discarding any marinating liquid), cheese,  and sliced green tops of the scallions. Serve the tacos with the slaw on the side. Enjoy!