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For the toast: Preheat the oven to 425 degrees F.
Spread the butter on the baguette slices and sprinkle with salt. Toast in the oven until slightly golden brown, about 5 minutes. Remove from the oven and set aside.
For the shrimp mixture: In a food processor fitted with the blade attachment, add the garlic, scallions and ginger and pulse until finely chopped.
Add the mayonnaise, sugar, sesame oil, soy sauce, vinegar, salt and red pepper flakes and pulse again until combined. Add the shrimp and pulse one last time until the shrimp is chopped but not too finely; it shouldn’t be a paste-like consistency, either.
Evenly spread the shrimp mixture on the baguette slices and sprinkle with the sesame seeds. Bake until the shrimp is almost pink and cooked through, 8 to 10 minutes.
Remove from the oven and preheat the broiler. Broil the toasts just golden brown, being careful not to overcook the shrimp, for a minute or two.
Garnish with the cilantro and serve warm.