Rinse and drain shrimp, then pat dry; sprinkle Tex-Mex chili mix over shrimp and coat very well.
Preheat large skillet on medium high, add olive oil, onions, bell peppers, and garlic, saute for about 2 minutes. Then add shrimp, tomatoes, parsley and cook 1 - 2 minutes until shrimp are opaque. (Do not let shrimp over cook.)
Then add lime juice. Remove from heat and serve over rice, pasta, or couscous. Add a steam veggie for a balance meal. Enjoy!