OK, I'm late on this, but can be made any time. Adapted from a recipe we tried at Giant Eagle.
Baguette, sliced thin and toasted (we actually prefer ours untoasted)
1/2 cup mayonnaise
1/4 cup chopped cilantro
1/4 cup chopped green onion tops
zest of 1 lime
juice of 1 fresh lime
slight dash of garlic powder
40 count or smaller cooked shrimp, tails off (you want these to fit nicely on your baguette)
About two hours ahead of time, mix mayonnaise mixture. Refrigerate. About an half hour before serving, spread mayonnaise mixture on baguette, top with shrimp. Garnish with cilantro leaf and lime zest. Enjoy. Note: we found the lime mayonnaise to be excellent on grilled chicken sandwiches too.