Start by washing the shrimp thoroughly under cold water and pat them dry. Slice the bell peppers and onions into thin strips and place them in separate bowls.

In a large skillet, add 2 tablespoons of olive oil and heat over medium heat. Add sliced bell peppers and onions and sauté for 5-7 minutes until tender. Season with salt, pepper, garlic powder, and cumin.

Push veggies aside and add shrimp to the skillet. Cook for 3-4 minutes until shrimp turn pink. Mix in crab meat and cook for another minute.

Take a tortilla and lay it flat. Spoon a portion of the filling into the center, sprinkle with cheese if desired, fold the sides in and roll tightly.

Grill the roll-ups in the skillet, seam-side down, for 2-3 minutes each side until golden brown.

Remove from skillet, cool for a minute, then cut in half and serve warm with dipping sauces.