Roughly mash the avocados (do not over mash). Fold in the onion, jalapeno, lime juice, cilantro, garlic and salt.
For the Shrimp:
Toss your shrimp with the olive oil and spices to coat. Heat a pan on medium high and when its hot, add the shrimp. Spread them out and cook for 1 or 2 minutes per side. Internal temperature should read 145 F.
Assembly:
Generously top your tortilla chips with some guacamole, then a shrimp and then finish with 1 tsp pico de Gallo. Serve immediately.