Preheat the oven to 450° F. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine. Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt. Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.