Prepare bamboo skewers by soaking in warm water for 45 minutes to an hour. If you do this first, they should be adequately soaked by the time the shrimp are finished marinating.
In a medium mixing bowl, stir together the lime juice, olive oil, lime zest, jalapeño garlic, chili powder, cumin, granulated sweetener (or honey), cilantro and salt. Stir together until mixed.
Stir shrimp into the marinade. Cover and refrigerate for 45 minutes to 1 hour.
Preheat grill to high. Slide the shrimp, bell pepper, and onion chunks alternating. Brush the kababs with the remaining marinade being careful to cover the vegetables.
Place kabobs on grill over high heat and cook over an open grill for 3-5 minutes. Using tongs, turn skewers and grill for another 3-5 minutes or until shrimp are opaque and cooked through. Remove from grill to a serving platter.
Serving size: 1/4 of recipe or about 5 ounces.
Fat (g): 8
Carbs (g): 8*
Fiber (g): 3
Protein (g): 16
Net carbs (g): 5
*Calculated using the granulated stevia/erythritol blend