Mexican shrimp kebabs

Ingredients: 
40 large peeled shrimp 
125 grams is not very pressing canned green chilies 
2 tbsp. l. freshly squeezed lime juice 
1 tbsp. l. chopped fresh coriander or 1 tsp. Coriander 
1 tbsp. l. olive or other vegetable oil 
3 / 4 tsp. salt 
1 / 2 tsp. sugar 
1 / 2 tsp. ground black pepper 
2 medium avocados 
20 bamboo spits 30 cm long 
slices of lemon and lime to decorate 
Preparation: 
Boil 2 liters of water in chetyrehlitrovoy saucepan over high heat. Lower the shrimp, bring them to a boil and cook for 1-2 minutes. Drain. 
Cut the chilies, leaving the liquid. Mix in a large bowl of chili with the juice, lime juice, cilantro, vegetable oil, salt, sugar and pepper. Lower into the mix shrimp, so they soaked in juice. If you are not going to apply kebabs to the table immediately, put a mixture of shrimp in the refrigerator. Before serving, cut avocados in half and remove the length of the bone. Cut off the peel and slice the flesh into pieces, 3 cm in width. 
Carefully connect the pieces of avocado with shrimp mixture, try not to mash the avocado. 
Nanizhite on each skewer and 2 shrimp and 2 slices of avocado. Lay the skewer on a large platter. Serve immediately, garnish slices of lemon and lime.