Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to serve with fajitas.
Arrange rack in middle of oven and preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, combine shrimp and marinade. Toss. Place bowl in refrigerator for 30 minutes.
Cut bell peppers and onions into thin slices (as pictured) and place in a medium bowl. Toss with olive oil and Tony's Original Creole Seasoning.
Remove the shrimp from the refrigerator and using a slotted spoon, spoon shrimp onto one side of the prepared baking sheet in an even layer. Add the peppers and onions to the other side of the tray. Bake for 10 minutes, until the shrimp are opaque. Remove the shrimp from the tray to a bowl and cover with foil. Continue to bake the veggies for an additional 3 minutes, then turn broiler onto high and broil veggies for 3-4 minutes. Remove from the oven and toss the peppers with the shrimp. Serve with avocado crema, warm tortillas and lime wedges.
You can use any combination of bell peppers for this recipe.
I used a yellow onion, but you could also substitute a red onion.
I tossed my veggies with some olive oil and 1 1/2 teaspoons of the Tony's Original Creole Seasoning, but you could add more or less to your liking.