Preheat the oven to 400˚F. Lightly brush both sides of the sliced baguette pieces with olive oil. Arrange them on a baking sheet and bake for 6-8 minutes, or until they turn golden at the edges while remaining slightly soft in the centers. Alternatively, toast the bread slices in a large skillet over medium heat.

Preheat a large, oven-safe skillet or cast-iron pan over medium-high heat. Melt 1 tablespoon of butter in the skillet. Add the shrimp in a single layer, season lightly with salt and pepper, and sauté for 2 minutes on each side, or until just cooked through. Transfer the shrimp to a cutting board to cool slightly, then chop into small, pea-sized pieces.

In the same skillet, add the remaining 3 tablespoons of butter, sour cream, and cream cheese. Stir until the butter and cheeses are fully melted and well combined.

Incorporate 6 ounces (three-quarters) of the shredded Monterey Jack cheese into the mixture. Once the cheese is melted, add the chopped artichoke hearts, shrimp, minced garlic, and Tabasco sauce, adjusting the amount of Tabasco to taste. Stir until the mixture is heated through and bubbling.

Sprinkle the remaining 2 ounces of shredded Monterey Jack cheese over the top. Transfer the skillet to the oven and broil for about 3 minutes, or until the cheese is melted, bubbling, and has golden spots.

Serve warm with the mini toasts or your choice of chips.