Place shrimp in a large, deep skillet in a single layer.

Add beer, garlic, and salt to the skillet.

Turn heat to medium.

Slowly poach shrimp for 10 minutes, turning after 5 minutes, until just cooked through. Ensure the beer is just reaching a simmer.

Remove shrimp with a slotted spoon to a bowl and cool.

Bring the beer and garlic mixture to a boil; boil for 8 minutes, or until reduced to 3 tablespoons, skimming the surface occasionally.

Strain the reduced beer mixture into a bowl.

Add the cooked garlic from the strained mixture to the bowl and mash it.

Allow the garlic-infused beer mixture to cool.

Add minced chipotle chiles, adobo sauce, mayonnaise, chili sauce, minced red onion, grated orange zest, orange juice, and chopped cilantro to the cooled beer mixture.

Whisk the dressing until well blended.

Cut the cooled shrimp into 2 or 3 pieces each and add to the dressing.

Toss the shrimp to coat evenly with the dressing.

To serve, top each restaurant-style tortilla chip with finely shredded iceberg lettuce.

Spoon the shrimp mixture onto the lettuce-covered chips.

Garnish each bite with diced avocado and a cilantro leaf.