10–12 baguette slices (about ½” thick)

6 tbsp olive oil, divided

1 tsp garlic powder

1 avocado

Juice of ½ lime

¼ tsp salt

¼ tsp black pepper

12 large shrimp, peeled and deveined

2 garlic cloves, cut into slivers

¾ tsp smoked paprika

½ tsp cumin

¼ tsp salt

¼ tsp black pepper

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Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with 3 tbsp olive oil, and sprinkle with garlic powder. Toast for 8–10 minutes until golden and crisp.
Mash avocado with lime juice, ¼ tsp salt, and ¼ tsp black pepper until smooth. Set aside.
Heat remaining 3 tbsp olive oil in a skillet over medium heat. Add garlic slivers and cook until golden, then remove them.
Season shrimp with smoked paprika, cumin, ¼ tsp salt, and ¼ tsp black pepper.
Cook shrimp in skillet for 2–3 minutes per side until pink and opaque.
Spread avocado mixture on each toasted baguette slice. Top with one shrimp and a sliver of garlic.
Serve warm or at room temperature.

Frozen shrimp can be used if thawed and patted dry.

Baguette works best, but sourdough or ciabatta are good alternatives.

Add red pepper flakes for a spicy kick.

Lemon juice can replace lime for a citrusy twist.

For an indulgent version, spread cream cheese under the avocado.

Avocado is best eaten the same day to avoid browning.