1. Slice the bread into eight thick pieces and toast or grill until browned.
2. Make a vinaigrette by whisking together the Blue Moon Ale, olive oil, and mustard in a medium bowl. Set two tablespoons aside.
3. Arrange the toast slices on a platter and liberally brush with the vinaigrette. (You will not use all of the vinaigrette.)
4. Toss the shrimp with the reserved 2 tablespoons of vinaigrette, and then sauté them until just cooked through.
5. Top the toast slices with avocado, ricotta, and shrimp.
6. Drizzle a small amount of remaining vinaigrette on top.
7. Finish with chili flakes and your choice of garnish, season with salt, and serve.

Suggested garnishes: grilled peaches, sliced jalapeño, toasted almonds, fresh herbs, pickled red onion, smashed cherry tomatoes, or orange zest.