Cajun Garlic Shrimp & Bacon Sandos

• Add bacon* to a large dry pan in a single layer. Cook over medium-high heat, turning occasionally, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. • Once bacon is cool enough to handle, roughly chop.

• While bacon cooks, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Quarter lemon.

• Rinse shrimp* under cold water and pat dry with paper towels. Season all over with Cajun Spice Blend and half the thyme (all for 4 servings). • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are lightly browned, 1-2 minutes (they’ll finish cooking in the next step). • Add minced garlic, garlic powder, Worcestershire sauce, half the bacon, 1⁄2 cup water, 2 TBSP butter, and 1⁄8 tsp sugar (3⁄4 cup water, 4 TBSP butter, and 1⁄4 tsp sugar for 4). Cook, stirring constantly, until sauce has slightly thickened and shrimp are cooked through, 2-3 minutes more. TIP: If sauce seems greasy, add 1⁄4 cup water and bring to a boil; cook, stirring constantly, until sauce is smooth. • Turn off heat; squeeze juice from one lemon wedge (two wedges for 4) over top.

• Trim 1 inch off one end of each baguette. Using a spoon, carefully hollow out baguettes without puncturing crust. TIP: Save insides of baguettes for another use, like homemade breadcrumbs. Alternatively, skip hollowing out the baguettes before toasting; in Step 6, serve the shrimp with toasted baguettes on the side for dipping instead of making sandwiches. • Toast baguettes until golden. TIP: Watch carefully to avoid burning.