HONEY-CHILI BUTTER SHRIMP TACOS WITH JALAPEÑO-BASIL AVOCADO CREAM

1. Make the butter. Add the butter, paprika, chili powder, salt, lime zest, honey and oil to a small bowl. Mix until well combined. Set aside. 
2. Make the cream. Add the avocado, sour cream, basil, cilantro, jalapeño, cumin, salt, garlic and lime juice to a food processor and process until smooth. Set aside. 
3. Add the shrimp to a bowl, season liberally with salt and pepper and drizzle with olive oil. Toss to coat. 
4. Heat a skillet over medium high heat, and add the shrimp. Sauté for about 1 1/2-2 minutes per side, add 1-2 tablespoons of the butter, then turn off the heat. Toss the shrimp so they are coated in the butter. 
5. Spread the cream on the tortillas, then some cabbage, a spoonful of shrimp and fold the tacos over to close. Drizzle with honey and add chopped scallions.