Honey Bourbon Barbeque Shrimp and Pineapple Tacos Recipe | Better Than Marinade

Ingredients

• 24 peeled, deveined and tails-removed large shrimp (31–40 count)
• 24 chunks pineapple (1 inch)
• 1 red onion, cut into twenty-four 1-inch chunks
• 1 cup
• 12 corn tortillas (5 inch)
• 1 ½ cups cups guacamole
• 3 cups shredded cabbage
• 2 tbsp chopped fresh cilantro
• Lime wedges, for serving
• 12 skewers