Make the white bean mash by heating the olive oil in a small skillet. Add the garlic, crushed red pepper, and fresh rosemary and sauté 30 seconds. Do not let the garlic burn. Add the beans and broth and simmer 3 – 4 minutes, or until the beans have softened. Scrape into a work bowl and mash coarsely with a fork or potato masher. Add the lemon juice, then season to taste with salt and pepper. Hold at room temperature up to 2 hours, or refrigerate, covered. Bring to room temperature before using.

Make the rosemary oil by combining 1/3 C. of the olive oil with the fresh rosemary leaves in a small saucepan. Heat over moderate heat two minutes, being careful not to let the oil take on any color. Remove the pan from heat and let the oil cool to room temperature in the pan. Strain out the rosemary leaves and set aside.

Just before service, place the sliced baguettes on a baking sheet and place in a preheated 400° oven for 2 minutes. Meanwhile, heat the remaining 2 T. olive oil in a large skillet. When it's almost smoking, add the shrimp and sauté 1 minute. Add the minced garlic and sauté 1 – 2 minutes more, or just until the shrimp is opaque. Season to taste with salt and pepper.

To create the crostini, mound a bit of the white bean mash on a baguette slice. (You may not use all of it.) Top with one sautéed shrimp and drizzle with rosemary oil. Garnish each crostini with a small rosemary sprig.