In a medium pot, bring water to a boil. Add the peeled and deveined shrimp and cook for about 3-4 minutes, or until they turn pink and opaque. Drain and set aside to cool.

In a mixing bowl, chop the cooked shrimp into small pieces. Add the mayonnaise, lemon juice, dill relish, and salt and pepper to taste. Stir well to combine. Taste and adjust the seasoning as needed.

Preheat your oven to 400°F (200°C). Arrange the sliced baguette on a baking sheet and brush each slice lightly with olive oil. Bake for about 5-7 minutes, or until the edges are golden brown and crispy.

On each toasted baguette slice, add a generous spoonful of the shrimp salad mixture. Top with a sprinkle of fresh herbs or veggies if you like.

Arrange the crostinis on a platter over a bed of lettuce leaves and serve immediately.