Mix together the marinade ingredients and add the shrimp. Toss to coat, cover with plastic wrap and refrigerate 15 minutes.
In a large sauté pan over high heat roast the bell peppers and onions in the oil until slightly limp and charred. Set aside.
Cook Shrimp:
Stovetop (See Note 3) - In a large grilling skillet over medium high heat add shrimp and cook for 2 to 3 minutes per side depending on size. Transfer to a bowl and keep warm covered with aluminum foil.
Add shrimp back to the skillet with vegetables and toss to mix and warm though.
Serve shrimp and vegetables with warm tortillas. Top with pico de gallo and guacamole (optional) and sliced limes.
Notes
I use 26–30 per pound size for this. Fresh is best but feel free to use frozen, thawed shrimp that has been cleaned.
Mexican Limes are preferred, and also go by the name of Key Limes. They are small, round and very juicy.
Grill Method - Preheat grill to 350°F and clean grill. Spray grill with cooking spray and grill shrimp, 2 to 3 minutes per side depending on size using direct heat. Transfer to a bowl and keep warm covered with aluminum foil.
GRILLING: DIRECT HEAT AND/OR INDIRECT HEAT
To grill using Direct Heat: have all burners on for a gas grill, or with charcoal, completely spread out on bottom of grill with no areas open.To grill using Indirect Heat: for gas grill do what’s known as the 2 Zone set up, which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.