Preheat the oven to 400 degrees. Lay the baguette slices flat on a pan and brush them with the olive oil. Toast in the oven for 5 to 10 minutes until desired crispiness is reached. Remove and set aside.

Toss the avocados with the fresh cilantro, salt, and the juice from 1 of the limes. Set aside.

In a large bowl, toss the shrimp with the cuban seasoning and the juice from the remaining lime. Heat the butter in a frying pan and cook the shrimp until pink, or if you are using pre-cooked shrimp, cook until hot and lightly seared on the sides. Remove the pan from heat and set it aside.

To assemble, place 1 tablespoon of the avocado mixture on each baguette crisp and then place a shrimp on top. Continue until you have used all of your shrimp. Serve immediately.