Make the salsa criolla: In a large saucepan, heat 1 tablespoon of the canola oil with half of the chili oil over medium-high heat. Add the onion, season with ½ teaspoon of the salt, and cook, stirring, until it begins to soften, about 5 minutes.
Add the carrots and cook until they begin to soften, about 5 minutes, then add the garlic and green, red, and yellow bell peppers, and cook until soft, about 5 minutes. Stir in the tomatoes, then sprinkle in the cumin, both paprikas, and rosemary. Reduce the heat to low and simmer until all the vegetables are soft and fragrant, about 10 minutes. Season with the rest of the salt, and the pepper, and set aside.
Make the shrimp: heat the remaining chili oil in another large sauté pan. Add the sofrito, and cook until heated through, about 1 minute. Add the shrimp, sprinkle with the achiote, and stir to mix thoroughly. Pour in the stock and simmer until the shrimp turn pink and opaque, about 5 minutes, adding the strawberries halfway through. Then put the sautéed vegetables back into the pan with the shrimp, stir gently to combine, and serve.