Fresh jumbo gulf shrimp are briefly boiled in a stock containing sea salt, cracked cumin and coriander and fresh lime juice, then plunged into ice water to stop the cooking process. Half of the shrimp are coarsely chopped and set aside along with the remaining whole pieces. Next, a sofrito of garlic, onions and tomatoes is sauteed in a mixture of bacon fat and butter along with a couple of sliced Anaheim peppers. Bomba rice is added and stirred to coat each grain in the flavored fat, then the cooking stock is added along with a spoonful of achiote paste. Stirred continuously until most of the stock has been absorbed, the chopped shrimp is added along with a little more stock and heated through. Seasoned to taste with freshly-ground black pepper and a handful of chopped fresh cilantro, then turned out into pre-warmed dishes and topped with the reserved whole shrimp and a little more hot stock..