Spicy Shrimp Broth

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1 pound jumbo shrimp, deveined, peeled, and shells reserved

8 cups seafood stock

2 tablespoons olive oil

1 small white onion, diced

1 carrot, cut into 1/4-inch rounds

2 celery sticks, diced

1 green bell pepper, diced

1 tomato, seeded and diced

4 chiles de arbol, roughly chopped

2 tablespoons tomato paste

1 tablespoon dried shrimp powder

Lime wedges, for serving

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