In a large pot, bring 4 cups of purified water to a rolling boil over medium-high heat. Stir in 1 cup of bonito flakes and the shrimp shells, tails, and heads. Reduce the heat to low and let simmer for 20 minutes. Strain the stock and set aside.

In the same pot, heat 2 tablespoons of avocado oil. Add 1 diced sweet onion, 1 diced vine-ripened tomato, and 1 chopped bell pepper. Sauté for about 5 minutes until the vegetables soften.

Add the cleaned wild Argentinian shrimp and cook for about 1 minute on each side until they turn pink and opaque. Remove the shrimp from the pot and set aside.

Stir in 1/2 cup of sofrito, 1 tablespoon of sazon, 2 bay leaves, and a pinch of salt with 3 minced garlic cloves. Cook for 3 to 4 minutes. Then stir in 1 cup of jasmine rice.

Pour in the shrimp stock and bring to a gentle boil. Lower the heat and cook for 15-20 minutes until the rice is al dente.

Return the cooked shrimp to the pot and stir gently. Let simmer for an additional 2 minutes until heated through.

Ladle the stew into bowls and garnish with diced cilantro, a lime wedge, and sliced avocado. Serve hot.