Rinse shrimp with cold water, drain, and set aside.
In a small bowl, mash the avocado with the back of a fork until it’s smooth but still a little chunky. Stir in lime juice, 1/4 tsp salt, pepper, garlic powder, and cayenne. Set aside in the refrigerator until ready to serve. Set aside until ready to serve.
In a small skillet over medium-high heat, add enough canola oil until it’s about 1/2 to 1 inch deep. Once hot, add small corn tortillas, frying them one at a time, on 30 seconds on each side. Remove once golden brown to a paper towel-lined plate. Set aside.
In a separate medium skillet, add olive oil and butter for the shrimp. Once hot, add garlic and cook until fragrant, about 30 seconds. Stir in shrimp and cook for a few minutes before adding the honey, lime juice, salt, and cayenne pepper. Cook until shrimp are cooked through and the sauce is thickened.
To assemble the tostadas, spread each fried tortilla with equal amounts guacamole. Top with pico de gallo, shrimp, red onion, cilantro, and queso fresco. Serve with lime wedges.