Preparation:

Step 1:
Start by preparing the baguette. Slice the baguette into even, thin slices, approximately half an inch thick. This size allows for the perfect base for the toppings. Lay the slices on a baking sheet and brush each side lightly with olive oil. Toast the baguette slices in the oven at 375°F (190°C) for about 5-7 minutes, or until they become crispy and golden brown. Keep an eye on them to prevent burning.

Step 2:
While the baguette slices are toasting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Be cautious not to burn the garlic, as it can turn bitter. Once the garlic is fragrant, add the peeled and deveined shrimp to the pan.

Step 3:
Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Shrimp cook quickly, so be careful not to overcook them, as they can become rubbery. Season the shrimp with salt and pepper to taste as they cook.

Step 4:
While the shrimp are cooking, prepare the avocado spread. In a medium-sized bowl, mash the ripe avocados using a fork or a potato masher until smooth. Add 1 tablespoon of lemon juice to the mashed avocado to enhance the flavor and prevent the avocado from browning. Season with salt and pepper to taste. Mix the ingredients until they are fully combined.

Step 5:
Once the baguette slices are toasted, remove them from the oven and let them cool slightly. Spread a generous amount of the avocado mixture on each slice of crostini. Top each avocado-coated crostini with a cooked shrimp. For an added pop of color and flavor, garnish the crostini with freshly chopped parsley.