In a small bowl with high sides, combine vegetable oil, habanero, garlic, brown sugar, smoked paprika, chili powder, onion powder, Mexican oregano, kosher salt, and black pepper. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender.
Place shrimp in a low, wide bowl and pour marinade over. Gently fold to coat evenly. Cover and refrigerate for 1 to 2 hours.
Heat an outdoor grill to medium-high heat (about 475° F), or heat a stove top grill pan to medium-high heat. Clean and oil grill grates well. Set shrimp on hot grates. Grill for about 3 minutes per side, or until shrimp are no longer translucent and have a bit of char. If using smaller shrimp than a jumbo size, you will need to decrease the grilling time. Transfer to a plate to cool.
In a medium bowl, fold together tomatoes, cilantro, red onion, jalapeño, garlic, and lime juice. Chop the grilled shrimp into 1/2" or slightly smaller pieces and add to the bowl. Fold again. Taste and add more kosher salt and freshly ground black pepper if needed.
Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping.
A cold margarita is also recommended!
