Preheat your oven to 400°F (200°C).
Slice the baguette into 1/2-inch pieces and place them on a baking sheet.
Drizzle olive oil over the sliced baguette and sprinkle with salt.
Toast the baguette slices in the oven for 10-12 minutes or until golden brown.
In a skillet, heat olive oil over medium heat and add the minced garlic.
Add the shrimp to the skillet, season with salt and black pepper, and sauté until they turn pink.
Remove the skillet from heat and stir in lemon juice and chopped parsley.
Spread the mashed avocado on the toasted baguette slices.
Top each avocado-covered crostini with the garlic shrimp mixture.
Garnish with extra parsley and a drizzle of olive oil before serving.
