Mix olive oil, chili powder, salt, garlic powder and brown sugar in a medium-sized bowl until completely combined. Add the peeled and deveined shrimp then stir to coat. Cover bowl with plastic wrap and refrigerate for at least 1−4 hours.

After shrimp has marinated for at least 1 hour, remove from the fridge and drain any excess liquid from the bowl.

Place a large skillet over medium-high heat and add 2 Tbsp oil to the pan. When oil is hot, carefully add the shrimp and cook just until it is cooked through—this’ll take about 1−2 minutes per side, depending on the size of the shrimp.

When the shrimp is cooked through, transfer it to a medium-sized mixing bowl and squeeze the juice of ½ a lime over the top. Sprinkle with 2 Tbsp chopped cilantro, stir to combine then set aside to cool slightly.

In a separate bowl, stir together avocado, lime juice and tomatoes then season with salt and pepper to taste.

Place approximately 2 tsp of the avocado mixture into each tortilla chip ‘scoop’ and top with a chipotle lime shrimp. Serve immediately and enjoy!