Honey Garlic Shrimp Po’Boys

Toss potatoes in a large bowl with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.

Coat air fryer basket with nonstick cooking spray; add seasoned potatoes in a single layer (work in batches if necessary). Air-fry, flipping halfway through, until browned and tender, 15-20 minutes. (If using the oven, place seasoned potatoes on a baking sheet and bake on top rack for 20-25 minutes.)

Meanwhile, in a second large bowl, combine lettuce, scallions, half the garlic powder, one packet of mayonnaise (two packets for 4 servings), juice from half the lemon, salt, and pepper.

In a small bowl, combine sour cream, remaining mayonnaise, remaining garlic powder, lemon zest, juice from one lemon wedge (two wedges for 4), salt, and pepper.

Rinse shrimp* under cold water; pat dry with paper towels. Place in a third large bowl and season with remaining Fry Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. In the last minute of cooking, add honey garlic sauce and a squeeze of lemon juice.

Halve baguettes lengthwise and toast.

Place glazed shrimp on bottom halves of baguettes. Top with slaw. Close sandwiches.