Combine marinade ingredients in small bowl and mix well.
Put shrimp and marinade in a Ziploc bag and let marinate for at least 2 hours.
Remove shrimp from marinade.
Prepare grill to medium high and brush grill with additional olive oil to prevent the shrimp from sticking.
Grill shrimp for 1 1/2 minutes on each side. Remove from grill and place 3 shrimp on warmed corn tortillas.
Top with chopped cilantro, diced onions, lime wedges, avocado slices, Pico de Gallo then finish with a drizzle of Peach White Balsamic Glaze.