Grilled Shrimp-Pineapple Fajitas

1 avocado
⅓ cup sour cream
2 jalapeno peppers (1 chopped, 1 whole)
1 cup fresh coriander, chopped
4 tsp fresh lime juice, plus wedges for serving
SIDS SALT & PEPPER to taste
¼ cup rice bran oil, plus more for the grill
500 g peeled & deveined large shrimp
2½ tsp fajita seasoning
2 orange bell peppers, sliced
3 thickly sliced fresh pineapple rings
8 small flour tortillas

Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, ½ cup coriander and 2 teaspoons lime juice then process until smooth. Season with SIDS SALT & PEPPER to taste.
Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, ¼ tsp SIDS SALT & PEPPER in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons oil, ½ teaspoon fajita seasoning, ¼ tsp SIDS SALT & PEPPER in another large bowl.
Grill the shrimp until cooked through, 2-3 minutes per side then transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1-2 minutes per side. Transfer to a cutting board.
Place the bell peppers and jalapeno in a grill basket and grill, flipping, until charred, 5-6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining ½ cup coriander then season with SIDS SALT & PEPPER if needed and toss.
Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.