Preheat your oven to 400°F (200°C). Slice a baguette into thin pieces, about ½ inch thick. Arrange slices on a baking sheet, and brush with olive oil. Bake for 8-10 minutes until golden brown and crisp.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Toss in peeled shrimp, smoked paprika, and cumin. Cook for 2-3 minutes until shrimp are pink and opaque, then set aside.

Cut avocado in half, remove the pit, and scoop flesh into a bowl. Mash with a fork and add lime juice. Season with salt to taste.

Spread mashed avocado on toasted crostini. Top with shrimp and drizzle with lime juice.

Garnish with lime zest and cilantro. Serve immediately while warm.