Grilled Saison Shrimp Tacos with Pomegranate Salsa

Begin by preheating your grill or grill pan over medium-high heat.

Prepare your salsa by combining the pomegranate seeds, pineapple, tomato, jalapeño, red onion, cilantro, lime juice, salt and pepper in a small bowl. Toss to combine and set aside.

Next, prepare your chipotle drizzle. In the bowl of your food processor, combine the creme fraiche, mayo, chipotles, salt and pepper. Pulse until smooth. Transfer to a bowl and set aside.

In a small saucepan, add the beer and garlic and heat over medium-low heat. Cook for 5-10 minutes or until the beer has reduced and the alcohol has cooked out. Add the butter and allow it to melt. Remove the garlic with a slotted spoon. Set the melted butter and beer mixture aside.

Wash your shrimp and pat them dry with a paper towel. Skewer the shrimp onto metal or wooden skewers. 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.

Sprinkle the shrimp skewers with salt, pepper and chili powder. Brush the shrimp with the melted butter and beer mixture until evenly coated and place the skewers on the hot grill or grill pan. Cook for approximately 3 minutes on each side or until the shrimp are cooked through. Brush with more of the melted butter as they cook if you wish.

Remove from heat and let them cool for just a minute. Remove the shrimp from the skewers.

Prepare your tacos by layering cabbage, salsa, shrimp and avocado on top of warm corn tortillas. Drizzle with the chipotle mayo and sprinkle with fresh cilantro. Serve immediately and enjoy!