Chili Spiced Grilled Shrimp with Pineapple-Mango Salsa

This shrimp is excellent as an appetizer, in tacos or as a main course. You can make it with any chili powder you like or use tandoori or curry spice to make it have a more Indian flavor.  My favorite way to serve this is in taco form (no tails) with refried beans on the side. This is another delightful recipe from my friends Mike and Jackie-
For the shrimp:
1 T chili powder (I use 1/2 T ancho chili powder and 1/2 T McCormick chili powder)
1/2 t oregano
1/4 t cumin
1/8 t cinnamon
1/8 t allspice
1/4 t salt
2 garlic cloves, pressed
1 T lime juice
1 T vegetable oil
1 pound large shrimp, shelled and deveined

Combine all marinade ingredients in a medium bowl; add shrimp and marinate in the refrigerator for 1-6 hours. Let shrimp come to room temperature before cooking for about 30 minutes.
Grill shrimp over med. high heat using a grill pan for 4-5 minutes, turning once.  Alternatively, you can put the shrimp on a lightly oiled rimmed baking sheet and bake at 500º for 3-5 minutes until shrimp are opaque and curled. These can be served hot or at room temperature.

For the salsa:
1 cup diced pineapple
1 cup diced mango
1/4 cup small dice sweet onion or red onion
2 T chopped cilantro (or to taste)
1 red serrano pepper or Anaheim pepper, seeded and finely chopped
salt and pepper to taste

Mix all ingredients; this can be made ahead of time- even the day before is fine.