Heat the oven to 400 degrees.

In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine

In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside.

Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat.

Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer.

Place the shrimp into the oven and cook until pink, about 8 to 10 minutes.

Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl.

Turn the shrimp several times to coat well.

Warm the tortillas, in the microwave, on the stove top or in the oven.

Once the tortillas are warmed, add the shrimp, chopped cilantro, sliced radishes and queso fresco. Top with a spritz of fresh lime juice. Salt to taste.