Cut the avocados in half and remove the pits. Scoop the avocados out of it shell and add into a medium mixing bowl. Mash the avocados into a mostly smooth consistency with a few chunks. Next, add in the tomatoes, jalapeño pepper, onions, cilantro, lime juice and salt. Give the mixture a good mix. Taste guacamole and season with additional salt or lime juice as needed. Cover the top of the guacamole with a sheet of plastic wrap or parchment paper to prevent browning. Set aside.

In a large frying pan over medium heat, heat up some oil (about 1 tablespoon). In 2 to 3 batches, cook the shrimp for 2 to 2 1/2 minutes per side or until fully cooked. Transfer the first batch of cooked shrimp to a large plate and repeat process with remaining shrimps until it is all cooked. Set aside. (As needed, drizzle in additional oil in between batches to prevent the shrimps from sticking as it cooks.)

On a clean work surface or countertop, place down a tostada shell. Spoon on top of the tostada shell a portion of the guacamole (about 2 heaping tablespoons) and spread into an even layer. Add a layer of the cooked shrimp over the guacamole (about 7 to 8 shrimps). Lastly, add some pico de gallo over the shrimp and garnish with some finely chopped cilantro (optional). Repeat with remaining ingredients for a total of (5)Tostadas.

Serve tostadas immediately with a side of pico de gallo and any remaining guacamole. Enjoy!