Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick pieces and place them on a baking sheet. Brush each slice lightly with olive oil. Bake for about 10 minutes until golden brown and crispy.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add shrimp and season with paprika, cumin, salt, and pepper. Cook for about 5 minutes until the shrimp turn pink and opaque.

Cut the avocado in half and remove the pit. Scoop the flesh into a medium bowl and add the lime juice and a pinch of salt. Mash the avocado until smooth, leaving some small chunks for texture.

Spread a generous layer of the avocado mixture on each toasted baguette slice. Top with a few pieces of sautéed garlic shrimp and arrange on a serving platter.

Serve immediately and consider garnishing with chili flakes or fresh lime juice.