In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Chill for at least 2 hours. Can also be made 2 days ahead and refrigerated. To serve, stir and adjust seasoning. Divide among 4 chilled soup bowls. Garnish with chopped cilantro and Shrimp. Yield: 4 servings