Begin by mincing the garlic and slicing the avocado in half to remove the pit. Scoop the avocado flesh into a bowl and mash it with a fork, adding lime juice. Preheat your oven to 400°F (200°C).

In a medium bowl, toss the shrimp with paprika, cumin, and salt. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 3-4 minutes until pink and opaque.

Thinly slice the baguette. Brush each side with olive oil and arrange slices on a baking sheet. Toast in the oven for 5-10 minutes until golden brown.

Spread mashed avocado on each toasted crostini, top with garlic shrimp, and drizzle with additional lime juice.