For the Shrimp and Pineapple:

1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil, divided

3–4 cloves garlic, minced or grated

2 teaspoons chili powder

1 tablespoon low-sodium soy sauce

1 tablespoon sriracha

Flaky sea salt and black pepper, to taste

2 cups fresh pineapple chunks

1 medium shallot, thinly sliced

1 jalapeño

For the Creamy Jalapeño Special Sauce:

1 jalapeño, roasted

1/2 cup plain Greek yogurt

Juice of 2 limes (divided)

2 teaspoons honey

1 cup fresh cilantro, roughly chopped

For Serving:

1 ear corn, kernels removed (raw or grilled)

Warm corn or flour tortillas

Mashed avocado

Shredded lettuce (optional)