The seasoning for these shrimp is both smoky and spicy but not overpowering. A nice balance to the sweet vegetables and the kick from the onions and jalapeños! Even better, this can be made in under 30 minutes, so it is perfect for getting dinner on the table during busy weeknights.
Mix together the paprika, chili powder, cumin, oregano, onion powder, garlic powder, salt and pepper in a small bowl. Set aside.
In a large bowl, toss the shrimp with half of the seasoning mix. Stir until well coated. Set aside while you grill the vegetables.
Heat one tablespoon oil in a large non-stick skillet. Cast Iron works especially well here. Add the bell peppers and onion. Sauté for about 4 minutes or till the vegetables have softened slightly. Add the remaining half of the seasoning and mix well. Remove the vegetables to a bowl and cover with aluminum foil.
Add the remaining tablespoon of oil to the skillet and allow to heat. Add the shrimp to the skillet. Cook the shrimp for 3-4 minutes until they are pink and cooked through.
Return the vegetables to the skillet and mix to combine. Allow to heat through.
Remove from the heat and add the fresh jalapeño to the mixture.
Serve in tortillas with cilantro, lime wedges, sour cream and guacamole, or any other of your own favorite toppings.