Toss shrimp with Bahian blend, 1/2 teaspoon salt, garlic, and lime juice and marinate, covered and chilled, 20 minutes. Purée tomatoes with juice in a blender until smooth. In a dutch oven or large skillet heat olive oil over medium-high heat. Cook onion and bell pepper, stirring, until softened, 8 to 10 minutes. Add 1 tablespoon cilantro and cook, stirring, 1 minute. Add tomato purée and simmer, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.