In a small bowl, add the peeled and deveined shrimp, olive oil, and smoked paprika. Toss to coat and set aside.
Heat a grill pan over medium-high heat. Add the shrimp and cook each side for 3-4 minutes, or until fully cooked. Remove from pan and set aside.
For the guacamole
In a large bowl or molcajete, add the avocado halves, kosher salt, garlic, ½ of the chopped jalapeno pepper, ½ of the chopped tomatoes, and lime juice. Use forks to mash and combine ingredients.
Add the rest of the chopped jalapeño and chopped tomatoes to the top of the combined guacamole.
Slice the cooked shrimp into small bite-sized pieces and top the guacamole.
Garnish with the pickled red onion and serve with tortilla chips.