1 lb shrimp, peeled and deveined (tails removed, optional)
1 red onion, thinly sliced
2 cloves garlic, minced
2 1/2 cups thinly sliced bell peppers (TIP: Opt for a variety of colors for a more vibrant dish.)
2 tbsp fresh lime juice
2 tsp chile powder
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1/4 tsp sea salt
Olive oil cooking spray
1/4 cup chopped fresh cilantro leaves

1 lb shrimp, peeled and deveined (tails removed, optional) 1 red onion, thinly sliced 2 cloves garlic, minced 2 1/2 cups thinly sliced bell peppers (TIP: Opt for a variety of colors for a more vibrant dish.) 2 tbsp fresh lime juice 2 tsp chile powder 1 tsp ground cumin 1/4 tsp ground cayenne pepper 1/4 tsp sea salt 1/4 cup chopped fresh cilantro leaves

Preheat grill to medium-high or preheat oven to 425.
In a large bowl, combine shrimp, onion, garlic and bell peppers. Add lime juice, chile, cumin, cayenne and salt and toss to coat. Cut 4 12x16-inch pieces of foil and mist with cooking spray. Divide shrimp mixture evenly into the center. Bring the short edges of foil together. Fold inward a few times along each long edge to seal.
Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for about 15 minutes, until shrimp is just cooked through. (NOTE: Carefully open a single paket to check, then reseal if needed.) Allow packets to rest 5 minutes before opening. Transfer contents of packets to serving plates and top with cilantro.