Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet. Brush both sides lightly with 1 tablespoon olive oil. Toast in the oven for 8–10 minutes, flipping halfway, until edges are golden and crisp. Remove and allow to cool slightly. If using, spread about 1 teaspoon of goat cheese or cream cheese on each slice while warm.

Cook shrimp

Pat shrimp dry and season with 1/2 teaspoon of the salt, 1/4 teaspoon black pepper, smoked paprika, and red pepper flakes. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add seasoned shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total 3–4 minutes depending on size).

Finish shrimp

Remove skillet from heat, add lemon juice, remaining 1/2 teaspoon salt (if needed), and chopped parsley. Toss to coat shrimp in the garlic-lemon sauce. Taste and adjust seasoning.

Assemble crostini

Place one shrimp on each toasted baguette slice (or two smaller shrimp for very small slices). Spoon a little of the pan sauce over each shrimp. Garnish with a pinch of chopped parsley and an extra grind of black pepper. Serve warm on a platter.

Citrus-Avocado Mini Salad Cups

Prep salad components

In a medium bowl combine diced avocado, grapefruit (or orange) pieces, diced cucumber, finely diced red onion, and chopped cilantro (or parsley).

Make dressing

In a small bowl whisk together fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon honey (if using), 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until emulsified.

Combine and season

Pour the dressing over the avocado-citrus mixture and gently toss to coat, being careful not to mash the avocado. Taste and adjust salt or lime if needed.

Assemble cups

Arrange endive leaves or small lettuce cups on a serving platter. Place a small handful (about 1 tablespoon) of microgreens or baby arugula into each leaf as a base. Spoon 1–2 tablespoons of the citrus-avocado salad into each leaf. Garnish each cup with a tiny sprinkle of chopped cilantro and a light grind of black pepper. Serve chilled or at room temperature.