Preheat the oven to 400 degrees F. Set baguette rounds on a baking sheet lined with parchment paper. Brush the tops of the bread with the oil. Bake 8 to 10 minutes, or until lightly toasted. (Toasted bread can be made a few hours before needed. Cover and keep at room temperature.)
Place the lime juice in a medium bowl. Add the avocado and use the back of a spoon to mash until fairly smooth. Mix in the sour cream, garlic, hot sauce and Worcestershire sauce. Divide and mound this mixture on the bread rounds and set on a serving platter. Set 2 pieces of cherry tomato on each crostini. Now divide and set some shrimp on each crostini. Top with green onion and serve.
Note: The baguette used for this recipe was about 2½" to 3" wide.
Recipe Options: Instead of shrimp, try topping each crostini with some flaked, fresh Dungeness crab meat. Fresh cooked Dungeness crab meat is available in our seafood department showcase. Instead of baguette, make the crostini with rounds of another type of bread, such as filone or roasted red pepper piccolo. For spicier crostini, top each one with a thin slice or two of jalapeno pepper.