Heat oil in large skillet over medium-high heat until very hot, but not smoking. Add onions, green, red and yellow bell pepper and garlic. Cook, stirring occasionally, until vegetables soften, about 7 minutes. Stir in Sazonador Total and hot pepper flakes. Pour in lemon juice and sugar; bring to boil.
Add shrimp to skillet. Cook, stirring occasionally, until shrimp and bright pink and opaque, about 3 minutes. Garnish with cilantro
Serve with rice, over pasta or next to freshly cooked vegetables.