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In a large bowl, combine the shrimp, tomatoes, green and red onions, jalapeno and serrano peppers, and cilantro. In a separate small bowl, mix the lime juice, vinegar, oil and adobo seasoning. Stir the dressing into the shrimp mixture.
Cover the bowl. Place it in the refrigerator until the flavors blend, about one hour.
Gently stir in the avocados. Serve the salad over lettuce or in lettuce leaves, alongside lime wedges. Editor's Tip: To make lettuce cups, cut out the white central core from a head of Bibb lettuce. Hold the head in your palm under cold running water, and carefully peel off the crunchy outer leaves, teasing each loose to stay whole. Pat the leaves dry with a clean tea towel before cradling the shrimp filling.