Bacon, shrimp, and bacon are the perfect tostada topping
In a small skillet over medium heat, fill with vegetable oil about 1 inch deep. After about 5 minutes the oil should be hot enough. Fry the tortillas one at a time about 45 seconds on each side until golden brown. Set aside on paper towel to drain.
In another skillet over medium heat, use kitchen scissors to cut the bacon into small pieces directly into the skillet. Cook about 5 minutes until done, drain on paper towel. Save some of the bacon grease in the skillet.
Pat the shrimp dry with a paper towel. Season with chili powder, cumin, old bay, kosher salt, and pepper. Place them in small batches (so as not to overcrowd) into the skillet with the bacon grease over medium heat. Cook 1 - 2 minutes on each side.
When ready to serve top each tortilla with guacamole, two pieces of shrimp (whole or cut into pieces), and bacon. Top with Cotija cheese and cilantro if desired.