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1
Special equipment: 18-inch-wide heavy duty foil
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2
Prepare a grill for medium-high heat.
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3
Toss together the bell pepper, onion, scallions, oil, chile powder, cumin and 1/4 teaspoon salt in a very large bowl.
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4
Tear two 18-inch pieces of 18-inch-wide heavy duty foil.
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5
Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border.
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6
Arrange the shrimp on top of the vegetables in a single layer.
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7
Squeeze the limes over the mixture.
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8
Top with the remaining piece of foil, lining up the edges.
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9
Fold the edges and crimp tightly to make a leak-proof packet.
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10
Tear two 18-inch pieces of 18-inch-wide heavy duty foil.
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11
Arrange the tortillas, overlapping slightly, on one piece of foil.
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12
Top with the remaining piece of foil, lining up the edges.
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13
Fold the edges and crimp tightly to make another packet.
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14
Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over).
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15
The packet should puff up and look like a pillow.
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16
Slide from the grill onto a baking sheet using tongs.
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17
Set aside and let rest while you heat up the tortillas.
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18
Put the tortilla pack on the grill and cook until warm, about 2 minutes per side.
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19
Carefully open the shrimp packet (hot steam will escape).
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20
The shrimp should be pink and cooked through and the onions and peppers just tender.
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21
Scatter the cilantro over the shrimp.
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22
Serve with the warm tortillas and salsa and avocado, if desired.
