Make a simple guacamole by mashing together the avocados, 1 teaspoon salt, 1 teaspoon pepper, and the juice of 1-2 limes. Cover and set aside.
Blend the ingredients for the chipotle mayo sauce: ½ cup mayonnaise, 2-3 tablespoons chipotle adobo sauce, ¼ teaspoon salt, and ½ lime juice. Refrigerate until ready to use.
Season the shrimp with 1 tablespoon all purpose seasoning, 1 tablespoon paprika, ½ teaspoon salt, and 1 tablespoon oil. Mix gently.
Cook the shrimp in 1 tablespoon of olive oil for 2-3 minutes total, flipping as needed. Do not overcook.
Assemble the tostadas by spreading the guacamole, then adding the cooked shrimp, and drizzling the chipotle mayo on top.
Serve with Spanish rice, chips, and salsa. Enjoy with a margarita or cold beer.
