Blanch the edamame in a pot of salted boiling water for 5 minutes until soft. Drain.

Using a food processor, purée the avocado, edamame and juice of half a lime until smooth. Season to taste with salt and freshly ground black pepper.

Cut the shrimp in half by laying it flat on a cutting board. Place your fingertips flat on top of the shrimp and slice through the shrimp with a small paring knife. Place the cut shrimp in a bowl, drizzle with olive oil and add the cumin, cayenne pepper and lime zest. Season with salt and toss to coat the shrimp. Pre-heat a grill pan over high heat on the stovetop. Place the shrimp on the pan and grill quickly for 1 minute on each side. Toss the grilled shrimp with remaining lime juice and chopped cilantro.

Brush the bread slices generously with olive oil. Press the toast into the grill pan to toast on both sides. (Alternatively, you can toast the bread in a skillet with oil, in the air fryer, or even in a toaster.)

Assemble the toasts by first spreading the avocado and edamame mixture on each slice and top with the grilled shrimp. If desired, drizzle a little olive oil over each toasts and garnish with cilantro leaves.