For the Shrimp:

• 1½ pounds jumbo shrimp (21–25 per pound), peeled and deveined
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Diamond Crystal kosher salt
• 4 tablespoons avocado oil or extra virgin olive oil
• Freshly ground black pepper

For the Fajitas:

• 1 medium red bell pepper, deseeded, cored, and sliced into ¼-inch strips
• 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
• 1 small onion, peeled and thinly sliced
• 3 large garlic cloves, minced
• 2 tablespoons fresh lime juice
• ¼ cup minced fresh cilantro
• 1 lime, cut into wedges for serving
• Butter lettuce leaves (optional)
• Grain-free tortillas (optional)
• Salsa (optional)
• Guacamole (optional)
• Sour cream (dairy-free) (optional)