1. Preheat oven to 400°F.
2. If using frozen, place 1 ½ lb raw peeled shrimp in a colander under cold running water to thaw and drain.
3. Brush or drizzle both sides of 12 small corn tortillas with 4 tsp extra virgin olive oil and sprinkle with ½ tsp salt. Arrange on two baking sheets and bake until crispy and lightly browned, flipping halfway through (10-15 minutes total).
4. In a medium bowl, combine 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ¼ tsp black pepper, and 2 tsp extra virgin olive oil. Add shrimp and toss until evenly coated; set aside.
5. Wash and dry 2 avocados, 1 small bunch cilantro, 1 lime, 1 jalapeño pepper, and 4 tomatoes.
6. Peel and mince 2 cloves garlic, transferring to a medium bowl. Halve, pit, and scoop the flesh of 2 avocados into the same bowl.
7. Shave and mince cilantro leaves (discard stems). Divide the minced cilantro, placing half in the bowl with the avocado and the remaining half in a separate bowl for the pico de gallo.
8. Juice the lime into the avocado bowl, add ½ tsp salt and ¼ tsp black pepper, and mash with a fork until smooth to create guacamole.
9. Peel and small dice 2 shallots; small dice 4 tomatoes. Add shallots and tomatoes to the second bowl with the reserved cilantro.
10. Quarter, seed, and remove ribs from 1 jalapeño pepper; finely dice (wash hands thoroughly after handling) and add to the tomato bowl. Season with ½ tsp salt and ¼ tsp black pepper; stir to combine into pico de gallo.
11. Preheat a skillet over medium-high heat. Add spiced shrimp and cook until opaque and cooked through (1-2 minutes per side).
12. Assemble by spreading guacamole over crispy corn tortillas, topping with cooked shrimp, and spooning pico de gallo over top. Enjoy!
