Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas 1 1/2-2 lbs. medium shrimp, peeled and deveined 3 red, orange or yellow bell peppers, with seeds and stems removed, thinly sliced 1 red onion, thinly sliced 2 tablespoons olive oil 2 teaspoons Kosher salt 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon chipotle chili powder 8-12 fajita-size tortillas, warmed 4 tablespoons melted butter (optional - leave out if making Whole30 version) Juice of 1 lime Chopped fresh cilantro 1 avocado, peeled and sliced Cotija or Mexican blend cheese, for topping Heat the oven to 450 degrees. Place the shrimp and the veggies in two large, separate ziploc bags. In a medium bowl, combine the olive oil and all of the spices and stir well. Divide the spice mixture between the two bags with 3/4 of the oil-spice mixture going in with the shrimp and the remaining 1/4 going in with the veggies, then toss well to coat. Spread the peppers and onion on a large baking sheet in a single layer, then bake for 10 minutes while the shrimp marinates. Once the vegetables are just starting to get tender, pull them out and give them a quick stir, then add the shrimp on top of the veggies and return the pan to the oven. Bake for 6-8 minutes more, until the shrimp are pink and almost cooked through. Turn the oven to broil and cook the shrimp and veggies for another 2 minutes, until the shrimp is cooked through and the shrimp and veggies are just beginning to char a bit. Remove from oven and immediately drizzle with the melted butter butter and lime juice, sprinkle with chopped cilantro, and then serve with warm tortillas, sliced avocados, and cheese.