Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 350F. Place the baguette slices on a baking sheet lined with foil. Stir together the olive oil, and minced garlic, then brush both sides of the baguette slices with the mix. Place the pan inside the grill, and bake for about 10-15 minutes.
In a skillet, add a splash of olive oil, shrimp, chili powder, garlic powder, smoked paprika, salt & pepper, and grill on medium-high heat for about 5 minutes (until the shrimp is pink). Be sure to stir often. Once pink, remove pan from heat. Once the baguettes are toasted, let them cool for 5 minutes, then spread a layer of pesto onto each one, then top with a shrimp, and serve.