Preheat oven to 350°F and move rack to the top. Line a baking sheet with parchment paper and place baguette slices in even layer.
Add 3 tablespoon olive oil and garlic powder to small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they're as crisp as you like.
Prepare the avocado by mashing in a small bowl and mixing with lime juice, salt and black pepper. Set aside.
While baking crostini, heat 3 tablespoon olive oil in large skillet over low heat. At the garlic and cook for about 2 minutes. Raise heat to medium-high and add the shrimp, paprika, cumin, salt and pepper. Stir to blend and cook the shrimp. Turn shrimp once or twice and cook until they are pink, about 5 minutes.
Spread crostini with mashed avocado and place shrimp on top. Serve immediately.
Use wild shrimp when possible. It is healthier for you and just tastes better.
If you want to make more shrimp avocado crostini, just make sure you have more avocado.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the shrimp. You’ll know it is ready when the oil starts to shimmer.
Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, the shrimp will be tough.