Remove tails and shells from the shrimp. Reserve the shrimp.

Place shells and tail in the blender with 2 cups water. Blend to a puree.

Strain the liquid into a dutch oven pot.

Add the other stock ingredients, mix well, and bring to a boil a boil before reducing to a simmer for 20 minutes.

Strain and set aside.

Add the garlic, oregano leaves, and salt to a mortar and pestle. Grind into a paste. Alternatively, mince the garlic and oregano then mix together with salt. Set aside.

Mix together the dry spices in a small mixing bowl or ramekin.

Season the shrimp with half the seasoning mix.

Preheat large skillet on medium heat and add a tablespoon or two of olive oil.

Sear the shrimp for 1-2 minutes per side. Remove and let rest.

Add the onions, celery, and peppers to the skillet. Saute about 3 minutes then add the diced garlic plus half the remaining seasoning cooking for another 30 seconds.

Add the tomato paste and the garlic oregano paste. Mix really well then add the fire roasted tomatoes, shrimp stock, and the heirloom tomato juice if using.

Add fresh thyme, bay leaf, and last of the spices. Mix well and simmer uncovered 25-30 minutes stirring occasionally until the tomato sauce reduces and thickens.

Add the shrimp back, mix well, and simmer 2 more minutes then remove off heat.

Let rest 5 minutes then serve over rice. Garnish with fresh parsley.