Prepare the grill by pre-heating and oiling the grill rack.
Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
In a small bowl, mix together the 2 tablespoons of oil, chile powder, and garlic.
Brush the shrimp with some of the oil mixture.
Place the shrimp skewers and close lid on gas grill.
Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute.
Turn using tongs and cook for another minute.
To service just arrange the shrimp on the tortillas and add the salsa.