Pat the peeled and deveined shrimp thoroughly dry with paper towels. Mince the garlic cloves. Halve, pit, and scoop the flesh from the ripe avocados into a medium mixing bowl.

In a medium bowl, toss the prepared shrimp with 0.5 tbsp olive oil, minced garlic, smoked paprika, 0.25 tsp salt, and 0.25 tsp black pepper until evenly coated. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque throughout. Remove from heat and set aside.

To the bowl with avocado flesh, add the lime juice, 0.5 tsp salt, 0.25 tsp black pepper, and red pepper flakes (if using). Use a fork or potato masher to mash the avocado until it's chunky-smooth, or to your preferred consistency.

Toast the bread slices in a toaster or toaster oven until they are golden brown and crisp.

Evenly spread the mashed avocado mixture over each slice of toasted bread. Arrange a generous portion of the cooked shrimp on top of the avocado. Sprinkle with freshly chopped cilantro or chives and serve immediately.