In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
Bacon
Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
Shrimp
Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
Assembly
Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
Grilling
Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.