Pat dry the shrimp using paper towels.
In a mixing bowl, mix the shrimp with chermoula sauce and cover with a plastic wrap. Refrigerate and marinade for 30 minutes.
Meanwhile, preheat the oven for 450F. Coat the bottom of a cast iron skillet or or baking sheet with non stick spray.
Spread the onion slices in the pan and top with marinated shrimp and chermoula sauce.
Place the peppers in the pan around the shrimp.
Bake in the oven for 8-10 minutes until shrimp is pink and onions are almost cooked.
Broil for one minute to roast the peppers.
Serve with dill and fava bean rice.