Place a pan on med-high heat add olive oil, garlic, shallots, sauté until fragrant then add shrimp.
Season shrimp with salt, pepper, paprika, lime juice and sauté until shrimp is starting a slight ‘C’ shape but still not fully cooked.
Remove shrimp and sauce to a plate, sprinkle Queso Fresco and cilantro on top and let mixture cool.
Bring 6 cups of water to a boil and add Anaheim peppers. Boil for 5-6 minutes and remove to a plate to cool. Carefully cut slit down the pepper to stuff.
Set oven to bake at 450° and oil a small baking sheet or pan. Put shrimp on cutting board and cut into bite size pieces and return to plate or bowl to mix together with cheese.
Remove seeds from peppers then spoon shrimp mixture into peppers, carefully divide mixture evenly between each.
Slice bird chili and top each pepper and add parmesan cheese (Optional)
Bake for 10 minutes then increase temperature of oven to broil shrimp and peppers for additional 5 minutes.
Once peppers looked sufficiently browned on top, remove them from oven and let cool 2-3 minutes before eating.