Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
Let cream firm up a bit then add artichoke slur, whisk Cotija and Creama until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.
Heat a flat griddle to medium-high.
Place a couple tablespoons of butter on griddle to melt. Just when melted, toss shrimp shells and tails on griddle and let render for a couple minutes without burning butter. Remove skins and tails leaving butter.
Combine remaining melted butter and lime juice.
Dunk shrimp in butter lime and place on griddle. Hit it again with lime juice, a pinch of zest and a little Mesquite Salt and pink pepper. Cook until just done. About 2 minutes aside, remove.
To plate, place 2 oz portion in tortilla, top with scant amount of jicima and cilantro, then drizzle 1 oz of Sauce Zarina fold and pin with toothpick.