BLESS THIS MESS
Preheat a large skillet over medium high heat. Add the butter and garlic and stir until the butter is melted.
Add the shrimp and cook, stirring often, until the shrimp turns pink, about 4 minutes. Remove the shrimp from the pan and carefully wipe out the pan.
Return the pan to medium high heat and add the olive oil. Add the peppers and onions and cook until the peppers are tender-crisp, about 5 minutes.
While the vegetables are cooking, remove the tails from the shrimp if they came with them on. Add the cumin, salt and pepper to taste, and the juice of one lime, stir to combine.
Add the shrimp back to the pan, stir, cook until the shrimp are warmed again and then remove from the heat and serve right away. Serve on warm cooked fresh tortillas with cheese, salsa/pico, avocado and/or black beans.