Heat a gas or charcoal grill. Rinse the shrimp and pat dry with paper towels. In a medium bowl, mix the paprika, lemon zest, chili powder and 1 tablespoon of the oil. Add the shrimp; toss to coat. Thread the shrimp on skewers (soak bamboo ones in water prior to grilling). Grill the shrimp over medium heat for 5 minutes, turning once, or until the shrimp are pink and opaque. In another medium bowl, mix the remaining 4 tablespoons oil, lemon juice, sugar and salt. Stir into the coleslaw mix. Heat the tortillas as directed on the package. For each taco, divide the shrimp among the tortillas. Top each with the coleslaw. Garnish with the sour cream.