Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with a cast iron grid in place.
In a large bowl, combine the olive oil and shrimp. Sprinkle liberally with the Big Green Egg Citrus and Herb seasoning until evenly coated. Using the Big Green Egg All Natural Bamboo Skewers, skewer the shrimp and place the shrimp on the EGG. Cook for about 2 minutes, flip and cook another 2 minutes. Remove shrimp from the EGG once firm and pink. Remove the shrimp from the skewers.
Place the tortillas on the EGG and grill until warm. Remove from the EGG.
Fill each tortilla with the slaw, and top with 3-4 grilled shrimp. Squeeze fresh lime juice over the top and garnish with crumbled Cojita cheese and cilantro.
Combine all of the slaw ingredients into a medium bowl, mix well and set aside.
Recipe and photo from Big Green Egg.