Shrimp Tacos with Grapes, Charred Cabbage and Pickled Red Onions

In small bowl, place onions.  In small saucepan over high heat, bring vinegar and sugar to a boil; pour over onions and season with salt and pepper.  Let stand 45 minutes. 

Drain onions and squeeze out vinegar mixture to remove moisture.

Meanwhile, brush a wedge of cabbage with olive oil. Grill or pan roast on all sides until cabbage is caramelized and slightly tender. Cool; cut into julienne pieces. Reserve at room temperature. Slice each grape into 4 round slices; set aside.

In medium bowl, combine shrimp, taco seasoning and 1 tablespoon olive oil; toss and let marinate 3 minutes.

Using a medium skillet, add 1 tablespoon olive oil and swirl to coat the bottom of the skillet; add marinated shrimp and stir fry 2 minutes or until the shrimp is fully cooked. Keep warm.  Mix together aji amarillo paste and crema, season with salt and pepper. Set aside.

To assemble, fill tortillas with shrimp, pickled onions, cabbage, grapes and aji amarillo crema. Garnish with cilantro.