12 ounces large shrimp, shelled, tail removed, anddeveined
1 cup La Lechonera Mojo Criollo
3 tablespoons vegetable oil
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 small sweet potato, peeled and finely chopped (about 1 cup)
1 - 1/2 teaspoons sea salt; divided use
8 ounces coconut milk
1 can (14 ounces) petite cut tomatoes
2 cups seafood stock
2 tablespoons avocado oil; divided use
1 - 1/2 cups cooked unseasoned brown rice
2 tablespoons La Lechonera Mojo Criollo
1 teaspoon ground cumin
1 tablespoon freshly squeezed lime juice
Lime slices for garnish

Mojo Criollo Skillet Shrimp in Coconut Tomato Soup