Preheat your oven to 400°F (200°C). Slice the baguette into ½-inch thick pieces and lay them on a baking sheet. Brush both sides lightly with olive oil to enhance crispiness. Bake for about 8–10 minutes, or until golden brown, turning halfway through.

In a medium skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant. Next, add the shrimp and season with paprika, cumin, salt, and pepper. Cook for 5–7 minutes until the shrimp turn pink and opaque.

While the shrimp cooks, scoop the avocado into a mixing bowl. Add fresh lime juice, salt, and pepper, then mash until smooth yet slightly chunky. Set aside.

Once the crostini is baked and the shrimp is cooked, spread a layer of the avocado mixture over each crostini and top with the shrimp. Arrange on a serving platter.