Scoop the avocado into a blender; add 1 tablespoon of the lime juice and ½ teaspoon salt. Puree until smooth. Transfer to a small bowl.
Combine the remaining 2 tablespoons of lime juice, the olives, onion, jalapeno, and cilantro in a bowl.
Heat a grill pan over high heat. In a large bowl, toss the shrimp with the oil and ¼ teaspoon each salt and pepper. Grill, turning occasionally, until opaque, 3 to 4 minutes.
Spread some of the guacamole cream on each tortilla. Top with the shrimp and olive salsa. Serve with lime wedges.