Preheat your oven to 400°F (200°C). Slice the baguette into ½-inch thick pieces and arrange them on a baking sheet. Drizzle each slice with olive oil, coating them evenly. Bake the bread for about 10 minutes or until golden and crispy.

While your crostini bakes, heat a skillet over medium-high heat and add olive oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp to the skillet, seasoning with smoked paprika, cumin, salt, and pepper. Cook for approximately 5 minutes, or until the shrimp are pink and opaque, stirring occasionally.

In a medium bowl, cut and scoop out the ripe avocado, discarding the pit. Add fresh lime juice, a pinch of salt, and pepper. Using a fork, mash the avocado until it reaches a creamy yet slightly chunky consistency.

Remove the crostini from the oven and allow them to cool slightly. Top each crispy slice with a generous spoonful of the avocado mixture, ensuring an even distribution. Place a piece of the sautéed garlic shrimp over each avocado-topped crostini.

Arrange your Garlic Shrimp Crostini with Avocado on a platter and serve while warm.