Mexican Shrimp Soup

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1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved

2 cups water

2 tablespoons olive oil

1 cup chopped potato

1 medium onion, chopped

1 medium green bell pepper, seeded and chopped

1/2 cup chorizo, thinly sliced

4 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon paprika

3 bay leaves

Kosher salt and freshly ground black pepper

1 cup vegetable stock

2 tablespoons sriracha sauce

1 pound clams, cleaned, de-gritted

1 pound sea scallops, cleaned

1 cup chopped fresh cilantro leaves

6 lime wedges, for serving

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