In a small bowl, marinate the shrimp in about 1/3 cup Frontera Avo-Lime Vinaigrette, covered, in the refrigerator for 1 to 4 hours.
Shortly before serving, in another bowl, smash the pulp of 1 Avocado with ¼ cup of the Avo-Lime Vinaigrette. Season with salt and pepper to taste.
Thinly slice the remaining Avocado.
Split the bolillo roll horizontally in half. Toast until the cut sides are golden.
Spread the Avocado mixture on the bottoms of the toasted rolls. Spread the goat cheese on the top of the rolls.
Drain the shrimp, discarding the marinade. Heat a nonstick skillet over medium-high heat. Add the shrimp and saute until they lose their translucence and feel almost firm, about 2 minutes per side. Remove from the heat and add the remaining Avo-Lime Vinaigrette.
Place the bottom of each roll on a plate. Arrange one-fourth of the the shrimp over bottom of each roll. Top with sliced Avocado and arugula. Set the tops of the rolls in place and serve while shrimp is warm.