Preheat the oven to 425°F (220°C). Toss bell peppers and onion with minced garlic, sea salt, ground pepper, and olive oil. Add them to a sheet pan and cook for 10-12 minutes.

While the onions and peppers are cooking, toss the shrimp with olive oil, chili powder, cumin, onion powder, and sea salt.

Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.

Remove the onions and peppers from the oven, toss them, and push them to one side of the baking sheet. Add the seasoned shrimp to the other side of the sheet and return it to the oven. Cook for another 10 minutes or until the shrimp are no longer translucent and are cooked through.

For Paloma Mocktail: In a shaker or a glass, combine grapefruit juice, lime juice, and simple syrup. Shake or stir well to mix.

Fill a glass with ice and pour the juice mixture over the ice. Top off with sparkling water. Garnish with lime slices.

Place the shrimp and veggies in warm tortillas, and top with cilantro and sour cream.

To Serve: Plate the shrimp fajitas alongside the chips and queso. Serve the paloma mocktail in a separate glass.