Combine 2 Tbl. lime juice, 1 Tbl. olive oil, 1/4 cup fresh cilantro leaves & stems, and dash of cumin & chili powder in a ziplock bag. Add shrimp and toss to coat. Refrigerate for 30 minutes.
Preheat grill or grill pan to medium heat.
Grill shrimp over medium heat 1-2 minutes per side. Remove and set aside.
Warm refried beans in a small sauce pan.
Coat a large skillet or grill pan with cooking spray and heat to medium. Warm torillas in skillet 1 minute per side. Remove and set aside.
Assemble tortillas by spreading on a 1/4 cup of refried beans, a sprinkle of red cabbage, 4-5 grilled shrimp, a spoonful of fresh salsa, 2-3 slices avocado, crumbled queso fresco cheese, fresh cilantro leaves and a drizzle of Southwest sauce.