In a medium pot, bring 6 cups of purified water to a boil over high heat. Once boiling, add 1 cup of bonito flakes and the shells, tails, and heads of the shrimp. Reduce the heat to medium-low and let it simmer gently for about 20 minutes. Strain the liquid through a fine mesh sieve and set aside your rich shrimp stock.

In a large Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Add 1 diced large sweet onion, 1 diced vine-ripened tomato, and 1 diced bell pepper to the pot. Sauté these colorful vegetables for about 5 minutes until they soften and become slightly translucent.

Clean 1 pound of wild Argentinian shrimp by rinsing them under cold water. Once your vegetables have softened, add the shrimp to the pot. Cook for approximately 1 minute on each side until they turn pink and opaque, then remove them from the pot.

Return to the pot and add ½ cup of sofrito, 1 packet of sazon, 2 bay leaves, and a pinch of salt to the remaining vegetables. Stir well and let it cook for 3-4 minutes until fragrant.

To the pot, add 1 cup of jasmine rice and the strained shrimp stock. Bring the mixture to a gentle simmer. Cover with a lid and cook for about 15 minutes, stirring occasionally, until the rice is al dente.

After the rice has cooked, reintroduce the shrimp back into the pot and gently stir them in. Allow everything to simmer together for an additional 2 minutes until the shrimp are heated through.

Ladle portions of the stew into bowls. Top each serving with diced cilantro, a wedge of lime, and optional sliced avocado.