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1
Begin by preheating your grill or grill pan over medium-high heat.
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2
Prepare your salsa by combining the pomegranate seeds, pineapple, tomato, jalapeno, red onion, cilantro, lime juice, salt and pepper in a small bowl.
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3
Toss to combine and set aside.
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4
Next, prepare your chipotle drizzle.
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5
In the bowl of your food processor, combine the creme fraiche, mayo, chipotles, salt and pepper.
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6
Pulse until smooth.
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7
Transfer to a bowl and set aside.
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8
In a small saucepan, add the beer and garlic and heat over medium-low heat.
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9
Cook for 5-10 minutes or until the beer has reduced and the alcohol has cooked out.
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10
Add the butter and allow it to melt.
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11
Remove the garlic with a slotted spoon.
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12
Set the melted butter and beer mixture aside.
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13
Wash your shrimp and pat them dry with a paper towel.
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14
Skewer the shrimp onto metal or wooden skewers.
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15
Please note that if you are using wooden skewers, be sure to soak them in water for at least 30 minutes before placing them above an open flame.
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16
Sprinkle the shrimp skewers with salt, pepper and chili powder.
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17
Brush the shrimp with the melted butter and beer mixture until evenly coated and place the skewers on the hot grill or grill pan.
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18
Cook for approximately 3 minutes on each side or until the shrimp are cooked through.
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19
Brush with more of the melted butter as they cook if you wish.
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20
Remove from heat and let them cool for just a minute.
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21
Remove the shrimp from the skewers.
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22
Prepare your tacos by layering cabbage, salsa, shrimp and avocado on top of warm corn tortillas.
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23
Drizzle with the chipotle mayo and sprinkle with fresh cilantro.
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24
Serve immediately and enjoy!
