Heat your grill to medium-high heat. In a large mixing bowl, toss together your bell peppers, onion, 2 tablespoons extra-virgin olive oil, 1 tablespoon fajita seasoning, kosher salt, black pepper and juice from half a lime.

In a large cast-iron pan, or on a grated grill pan, add in your pepper mixture and transfer to the grill (or stovetop!) and leave your mixing bowl available to toss your shrimp. Sauté your bell peppers and onions for about 7 to 10 minutes, or until the vegetables are slightly softened and charred.

In the same mixing bowl as your bell peppers were in, add in your shrimp. Toss in your remaining 2 tablespoons of olive oil, 1 tablespoon fajita seasoning, kosher salt and black pepper, as well as your chopped cilantro.

Once your peppers are ready, move them to the side and cook your shrimp. Cook 2 to 3 minutes per side, until the shrimp turn pink and opaque. Toss together your peppers and shrimp, squeezing your other half lime juice.

Remove your fajitas from the grill and transfer to a serving platter or fajita pan. Serve with warmed flour tortillas, lime wedges and chopped cilantro.