Peel the shrimp and place the shells in a pot with the 2 cups water, the ancho chili, and half of the lime. Let simmer while you prep the rest of the ingredients.
Devein the shrimp and pat dry.
Mix all of the spices, salt, and pepper together. I use a mortar and pestle because it helps to break up the oils and make them more vibrant.
Use half the spice mixture to cover the shrimp.
Heat a large skillet over medium-high heat; I use a cast iron
Heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp.
Cook the shrimp for about two minutes on each side, and remove from the pan.
Add the remaining one tablespoon of oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes.
While the Vegetables are cooking, add half the cilantro to a blender with 1/4 of the onion, the strained shrimp shell broth, and the ancho chili and process until completely liquefied.
Add the garlic to the vegetables and stir.
Add the rice, beans, and tomatoes, the remaining seasoning mix, and the shrimp cilantro broth.
Stir well and bring to a boil, reduce the heat to medium-low, cover and cook for 15 minutes.
Add the shrimp, cover, and cook for 5 more minutes.
To serve, squeeze the remaining half lime over and top with chopped cilantro and avocado.