In a large bowl or resealable Ziplock bag, combine the shrimp, 1\/3 cup This Little Goat Went to Yucatán sauce and a pinch of salt. Toss to coat and refrigerate while you prepare the rest of the ingredients. \nIn a small bowl, combine the tomato, corn, red onion, cilantro, 1 Tbsp Yucatán sauce, juice of half a lime and 1 tsp salt. Mix to combine. Season to taste with salt and set aside until ready to serve. \nIn another small bowl, gently mash the avocado with a fork. Squeeze over the remaining lime juice and season with salt. Set aside. \nPreheat a grill or grill-pan to medium\/high heat. Place shrimp on the grill and grill until lightly charred on each side and cooked through, about 3 minutes per side. \nAlternatively, cook your shrimp in a skillet: Coat a large skillet with a drizzle of cooking oil and heat over medium heat. Add the shrimp and sauté until no longer pink and cooked through, about 4-5 minutes. \nSpread avocado mash over your tostadas. Top with shrimp and tomato corn salad and more fresh cilantro.