Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool. Add rest of ingredients to sauce. Garnish with lime wedges.
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