Start by rinsing the shrimp under cold water and patting them dry with paper towels. Slice the bell pepper and onion into thin strips, then set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion, sautéing for 5-7 minutes until tender. Sprinkle in salt, pepper, garlic powder, and cumin.

Add the shrimp to the skillet and sauté for 3-4 minutes until they turn pink. Fold in the crab meat and heat through for another minute. Add cilantro if desired, then remove from heat.

Lay a flour tortilla flat, spoon a generous amount of the shrimp-crab mixture along the center, and sprinkle with shredded cheese. Roll tightly around the filling.

Preheat a skillet or grill pan over medium heat, lightly greasing it with olive oil. Grill the roll-ups seam-side down for 2-3 minutes until golden brown. Flip and grill the other side for another 2-3 minutes.

Remove from skillet and let cool slightly before slicing in half. Serve warm with dipping sauces.