Prep ingredients per the instructions above.

In a bowl, mix shrimp, parsley, cilantro, minced garlic, olive oil, and orange juice. Season with salt and pepper. Set aside to marinate while preparing other ingredients.

In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Gradually whisk in milk until smooth. Add cheddar cheese, chili powder, cumin powder, and salt. Stir until the cheese is melted and the mixture is smooth. Keep warm.

Heat olive oil in a skillet over medium heat. Saute sliced green bell pepper and onion until softened. Add the marinated shrimp, cooking until firm and cooked through.

Heat the taco shells on both sides in the skillet over medium heat.

In a pitcher, combine grapefruit juice, sparkling water, lime juice, and sugar. Stir until sugar is dissolved.

Assemble the shrimp fajitas by filling taco shells with the cooked shrimp, peppers, and onions. Serve with chips and queso. Enjoy the meal with paloma.