Combine 1 Tbsp olive oil, 2 tsp lime juice, cumin, paprika, and red pepper in a small bowl.
Add the shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
Combine 1 1/2 tsp oil, 2 tsp juice, onions, 1/8 tsp salt, rind, apple, and jalapeño and mix
Remove shrimp from bag and throw away the marinade.
Heat a grill pan over medium-high heat.
Sprinkle shrimp with 1/8 teaspoon salt.
Arrange half of shrimp in pan; grill 2 minutes on each side or until done.
Remove from pan, make sure you keep the shrimp warm.
Repeat procedure with remaining shrimp.
Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas.
Divide salsa evenly among tacos, and top with queso fresco.