1 1/2 pounds peeled and deveined shrimp
1 lime, juiced
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1 Tablespoon olive oil
Salsa or Pico de Gallo
Preheat oven to 350º F. Spread tostada shells onto a baking sheet. Place in oven, and cook for 5 minutes, flipping the shells half way through.
In a bowl, toss shrimp together with lime juice, garlic powder, cayenne, paprika and cumin.
In a large skillet heat olive oil over medium high heat. Add shrimp, and cook for 2-3 minutes, flip and cook for 2 more minutes, or until fully cooked. *Cook time will vary depending on the size of the shrimp.
Remove from the pan.
To assemble tostadas, spread guacamole over the tostada shell. Top with a few cooked shrimp and your favorite salsa.