In a medium bowl, add the tomatoes, jicama, onion, cilantro, garlic, lemon juice. Season with salt & pepper.
Butter the baguette slices and set aside.
Preheat grill to a medium-high.
In a bowl, toss the shrimp with olive oil and salt & pepper.
Grill shrimp, covered, until cooked through. Abut 2 to 3 minutes per sides.
While the shrimp is cooking, place the baguette slices on the grill (with butter side faced down). Grill about 1 to 2 minutes until slightly brown.
Once the shrimp is cooked through, set aside to cool.
Chop into bite-sized pieces and add to the salsa. Mix well and store in refrigerator until ready to eat.
Serve over the baguette slices to form the bruschettas.