In a large resealable bag, combine fresh lime juice, vegetable oil, and your choice of seasoning. Add the medium shrimp, seal the bag, and gently massage the marinade into the shrimp. Let them marinate for 20 minutes in the refrigerator.

While the shrimp is marinating, preheat your grill to medium-high heat. Place Anaheim chiles directly on the grill grates and char for 8-10 minutes. Transfer to a heatproof bag to steam for 5 minutes.

After steaming, peel off the skin, chop the chiles roughly, and set aside. Drain the shrimp and pat dry. Thread the shrimp onto skewers, leaving space between them.

Place the shrimp skewers on the preheated grill, cooking for about 2-3 minutes per side until fully cooked.

In a large mixing bowl, whisk together Clamato juice, ketchup, lime juice, and hot sauce. Gently fold in grilled shrimp, chopped chiles, diced tomatoes, cucumber, onion, and avocado.

Cover and refrigerate for at least 30 minutes before serving. Garnish with whole shrimp and lime wedges, serve with tortilla chips.