Thaw and peel shrimp.
Preheat grill to medium-high (approx 375 F).
Lay out a large sheet of aluminum foil and fold it in half. Fold up the foil edges to create a pouch in the middle.
Place shrimp in the middle and drizzle the shrimp with olive oil and half of the lime juice.
Sprinkle half of the seasonings on top of the shrimp: cumin, garlic powder, chili powder, salt, pepper.
Place packets on the heated grill and cook for 8-10 minutes, until shrimp are pink and fully cooked through.
While the shrimp are cooking, slice and shred the cabbage and toss in the second half of the lime juice. Set aside.
In a small bowl, mix together the following ingredients: Greek yogurt (or sour cream), hot sauce, and remaining seasoning.
Warm the tortillas on the grill for 5-10 seconds per side.
To serve: place a layer of shredded cabbage onto a tortilla. Top with grilled shrimp. Drizzle with yogurt mixture across the top of the shrimp. Garnish with cilantro and lime wedge.