Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Drizzle with olive oil and a pinch of salt. Bake for about 5-7 minutes, or until they're golden brown and crispy.
In a mixing bowl, combine the thawed shrimp with minced garlic, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper. Toss until the shrimp are evenly coated with the spices.
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
While the shrimp is cooking, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, adding salt and pepper to taste.
Spread a generous layer of the mashed avocado on each toasted baguette slice. Top with a few pieces of garlic shrimp and a handful of fresh arugula for a pop of color and flavor.
Arrange the crostini on a serving platter and garnish with extra lime wedges if desired. These are best enjoyed fresh, so gather your friends and dig in!
