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.