Start by rinsing your shrimp and draining. Add them to a large bowl.
Add minced garlic, brown sugar, salt, paprika, 1 teaspoon fresh ginger, cloves, cayenne, and olive oil.
Toss until evenly coated.
Thread onto skewers. If using wooden skewers - soak them in water for 30 minutes prior to using.
Slice your pineapple into spears. Preheat your grill to medium-high heat. Place skewered shrimp and pineapple spears directly onto grill grates. Cook for 3-5 minutes each side. Once the shrimp is opaque and pinked, remove it from the grill. Once the pineapple has grill marks, remove it from the grill.
To prepare your pineapple salsa - dice your tomato and pineapple. I like to use and onion chopper.
Add fresh squeezed lime juice.
Toss in a tablespoon of minced cilantro. Season with salt to taste.
Build taco by layering a warm corn tortilla, cabbage, cooked shrimp, and prepared pineapple salsa. Garnish with lime and cilantro. Serve immediately.