Start by cleaning and deveining your medium-sized shrimp, leaving some tails on for presentation. Rinse and pat dry.

In a large resealable bag, combine lime juice, vegetable oil, and Tajin seasoning. Add the cleaned shrimp, seal the bag, and shake to coat.

Allow the shrimp to marinate in the refrigerator for 20 minutes.

Preheat your grill to medium-high heat. Grill the Anaheim chiles for about 8–10 minutes until blistered.

Place the grilled chiles in a heatproof bag to steam for 10 minutes.

Remove the shrimp from the bag and skewer 4-5 shrimp onto each skewer.

Grill the shrimp skewers for about 2-3 minutes on each side until opaque and firm.

Dice the grilled shrimp and peeled Anaheim chiles. In a large bowl, combine these with diced tomatoes, jalapeños, cucumbers, red onions, and avocados.

In a separate bowl, mix Clamato juice, hot sauce, lime juice, and Jugo Maggi. Season with black pepper.

Fold the shrimp and vegetables into the sauce mixture, coating well. Chill for at least 30 minutes before serving.

Spoon the Campechana into stylish glassware and serve with tortilla chips and lime wedges.