1 Tbsp olive oil
Season the shrimp in a ziploc bag with 1 tsp salt, pepper and olive oil. Refrigerate for at least 4 hours.
Mix together the brown sugar, chipotle pepper, adobe sauce and next 4 ingredients in a small bowl. Set aside.
Heat a grill pan to medium-high and cook shrimp for 3-4 minutes until slightly curled. Now add in the sauce and toss, making sure to coat all the shrimp. Cook for another minute or so until pink and then serve.
Meanwhile, heat 1-2 TBSP of vegetable oil in a shallow skillet and grill the tortillas, until slightly charred and pliable, about 20 seconds per side. Serve with the shrimp and avocado lime coleslaw.