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

In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, sauté 3 minced garlic cloves for about 1 minute until fragrant and soft but not browned.

Add 1 pound of cleaned and deveined shrimp to the skillet, stirring to coat in garlic oil. Season with 1 teaspoon of smoked paprika, a pinch of cumin, and lime juice. Cook for 3–4 minutes until shrimp turn opaque.

Cut a ripe avocado in half, scoop it into a mixing bowl, and mash with a fork. Add lime juice, salt, and optional spices. Aim for a creamy texture.

Spread a generous layer of the avocado mixture on each crostini. Top with cooked garlic shrimp.

Serve immediately to keep the crostini crispy. Pair with a refreshing cocktail or crisp white wine.