- Preheat oven to 500 degrees. Rinse shrimp, drain, and pat dry. On a roasting sheet, toss shrimp with the olive oil, salt, and pepper to coat. Roast until just opaque, about 6 minutes. Remove from oven and set aside to cool.
- While shrimp are roasting, combine cream cheese, orange juice, lemon zest, shallot, chopped fennel, chopped fennel fronds, and seasoning in a small bowl, blending well with a fork to thoroughly combine. Taste and adjust seasonings as necessary.
- Preheat your broiler to high. Cut baguette into ¼-inch-thick slices on a slight angle to form elongated, oval slices. Brush both sides of each slice lightly with olive oil and season both sides lightly with salt and pepper. Broil until golden, about 3 minutes, flip toasts, and repeat. Remove from oven and set aside to cool.
- To compile the canapés, spread each toast with a thin layer of the cream cheese mixture. Slice each shrimp in half horizontally and arrange two shrimp slices on top of cream cheese layer. Arrange canapés on a pretty platter and drizzle with freshly chopped tarragon. Place edible flowers around edges if desired. Serve immediately.