1 ¼ lb. shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
½ tsp. ground cumin
1/4 tsp. pimenton de la Vera or chipotle powder
3 Tbs. olive oil
2 bell peppers (I like to mix colors), cored, seeded, and cut into 2-inch wedges
1 red onion, cut into ¼-inch disks
8 OMM tortillas
1 ripe avocado
1 lime, cut into wedges
1. Prepare a medium charcoal fire or light up the gas grill to medium high. In a medium bowl, toss the shrimp with ¾ tsp. salt ½ tsp. pepper, the cumin, and pimenton and then 1 Tbs. of the oil. In another bowl, toss the peppers and onion with ½ tsp. each salt and pepper and the remaining 2 Tbs. of oil.
2. Thread the shrimp and vegetables onto 4 sets of skewers. Grill, flipping after a couple of minutes, until the shrimp are browned and cooked through and the vegetables are browned and tender, 6 to 8 minutes.
3. Grill the tortillas to heat through, 10 to 20 seconds. Then serve with the avocado and lime and let folks assemble their own fajitas.