Shrimp Fajitas

These are delicious. If you like shrimp, I'd highly recommend making these. Recipe from a friend's recipe blog:

1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. packed light brown sugar
1/4 tsp. crumbled dried oregano
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 cloves garlic, peeled and smashed
1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
Warmed flour tortillas (I think the uncooked ones you buy and cook up yourself are the best)
1/4 cup packed cilantro leaves
1 lime, cut in wedges

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.
Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, and lime wedges for squeezing.