1-First: mix the fajita seasoning by combining ½ tablespoon chili powder, ½ tablespoon cumin, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. In a large bowl, toss the 1½ pounds of peeled and deveined jumbo shrimp with 2 tablespoons of the olive oil, juice from half the lime, and the fajita seasoning. Let it marinate for up to 15 minutes to add flavor without making the shrimp mushy.

2-Next: heat the remaining olive oil in a skillet over medium heat and sauté the thinly sliced yellow onion and 2 bell peppers for 4 to 5 minutes until they soften and the onions start to caramelize. Take the veggies out and set them aside. In the same skillet, cook the marinated shrimp for 2 to 3 minutes per side until they turn pink and opaque.

3-Then: return the peppers and onions to the skillet, stir everything together, and squeeze the juice from the remaining half of the lime on top. Serve right away with tortillas and your favorite toppings like avocado, sour cream, or salsa. This method keeps the dish fresh and full of that sizzling vibe we all love.