In a large bowl or resealable Ziplock bag, combine the shrimp, ½ cup This Little Goat Went to Yucatán sauce and a pinch of kosher salt. Toss until coated and refrigerate while you prepare the rest of the ingredients. \nMeanwhile, in a small bowl combine the tomato, corn, red onion, cilantro, 1 Tbsp Yucatán sauce, juice of half the lime and 1 tsp kosher 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. Drizzle with the remaining lime juice and sprinkle with kosher salt. Set aside. \nCoat a large skillet with 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 the tostadas. Top with shrimp and tomato corn salsa. Garnish with additional fresh cilantro.