Cut the top third off the head of garlic. Place the garlic on a square of aluminum foil and drizzle lightly with 1 teaspoon olive oil. Wrap the foil tightly around the garlic and transfer to the oven. Roast until the cloves are very tender when pierced with a fork, about 45 minutes to 1 hour. When the garlic is cool enough to handle, squeeze the soft garlic pulp from 4 of the cloves into the bowl of a food processor. Save the remaining garlic pulp for another use.
Add remaining ingredients to the bowl with the garlic and process until smooth, occasionally scraping down the sides of processor. Slowly pour in remaining olive oil; season with salt and crushed red pepper.
Heat a large pan over high heat. In a large bowl, toss the shrimp with 2 tablespoons olive oil and ¼ teaspoon each salt and paprika. Cook, turning occasionally, until pink, 3 to 4 minutes.
Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
Place tortillas over open flame or large non-stick skillet and cook for 15-20 seconds on each side or until slightly charred.
Spread some of the guacamole cream on each tortilla. Top with the shrimp and garnish with fresh chives.