Make the poblano rice: in a large saucepan, heat the avocado oil over medium heat. Add the onion, poblano, garlic, salt, and black pepper and cook, stirring often, until the vegetables are tender, about 5 minutes. Transfer the sautéed veggies to a food processor or blender. Add 1 cup of the vegetable broth and the cilantro and blend until smooth.

Pour the poblano mixture into the same saucepan you cooked the veggies in and add the remaining 1 cup vegetable broth and the rice. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes while you prepare the shrimp.

Meanwhile, make the shrimp brochette: Heat a large skillet over medium-high heat. Add the bacon and cook, tossing occasionally, until it just crisps, about 5 minutes. Drain off any excess bacon fat, reserving about 2 tablespoons in the skillet.

Add the shrimp, garlic, jalapeño, salt, and black pepper to the skillet with the bacon and bacon fat. Cook the shrimp over medium-high heat until they are just cooked through and golden brown, 2-3 minutes per side. You may need to work in two batches to avoid crowding the pan. Add all the shrimp back into the skillet along with the butter, let the butter melt, and toss to combine. Sprinkle with the oregano.

To serve: fluff the poblano rice with a fork and divide among 4 plates. Spoon the shrimp and its juices over the poblano rice. Serve with a lime wedge.