Preheat broiler with the rack in the highest position.
Coat shrimp with oil and season with salt and pepper in a rimmed baking sheet.
Broil shrimp until pink in color, about five minutes.
Stir and broil another five minutes.
Warm corn tortillas over a kitchen burner just till edges are crisp, or wrap in foil and heat in the oven for five minutes.
Smear 1 T. chipotle lime dressing on each tortilla.
Divide shrimp evenly among tortillas and top with onion, cilantro and Fresh Express Green Leaf Shreds.
Serve with remaining chipotle lime dressing and lime wedges.