1. In a bowl, combine the shrimp, orange juice, lemon juice, hot sauce, salt and pepper. Toss to combine, and marinate for 30 minutes. Heat a grill to medium heat. Cut avocados in half, and remove pits. Remove avocados from the skin, keeping the whole half intact. Brush the tops of the avocados with oil. Remove shrimp from marinade. Place on skewers to grill. Brush with oil. Grill on both sides for 2 to 3 minutes until pink and tails are curled. Do not overcook. Grill the avocados, flat-side down, just until grill marks are visible. Allow avocados to cool before dicing. Squeeze lemon wedges over the avocados and shrimp. Remove shrimp from skewers.
2. To make the salsa, cut the pineapple into small pieces. Add to a bowl, and stir in remaining salsa ingredients. Refrigerate for at least 30 minutes to allow flavors to combine. 
3. To make the ranch sauce, combine all ingredients in a jar, and shake to combine. 
4. Using four glasses, add 2 tablespoons of ranch to the bottom of each glass. Top with diced avocado and pineapple salsa. Place shrimp on top of salsa. Serve additional ranch on the side. 

Calories: 506, Fat: 34 g (6 g Saturated Fat), Cholesterol: 172 mg, Sodium: 1288 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 27 g.