Crush avocados and mix them until they are mostly smooth with some small chunks still remaining.
Mix in the rest of the ingredients. If you're sensitive to the jalapeño, add it last so you can use as little as you like.
Season the guacamole with a little salt, to your desired taste. Chef Jose recommends pink Himalayan salt.
Create your marinade by mixing spices, oil and lime juice in a large bowl.
Toss shrimp in marinade until all pieces are completely covered. Once tossed, remove the shrimp from the marinade. Because of shrimp's delicate flesh, the citric acid in the marinade can actually begin the cooking process, so you don't want them to soak in the marinade for too long.
Stick each shrimp onto a wooden skewer.
Grill over direct, medium heat, for about 2 1/2 to 3 minutes per side. Remove when the shrimp has turned a bright pink color.