Shrimp Po' Boys

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. TIP: If your oil heats up too quickly, simply lower the temperature until you're ready to fry the shrimp in Step 4.

Meanwhile, in a medium bowl, combine coleslaw mix, half the dressing, juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Set aside until ready to serve.

Rinse shrimp* under cold water; pat very dry with paper towels. Season with salt and pepper.

In a second medium bowl, combine tempura batter mix, Southwest Spice Blend, salt, and pepper. Whisk in ⅓ cup water (⅔ cup for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Add shrimp to bowl with batter; stir until evenly coated.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side.

Using a slotted spoon, transfer shrimp to a paper-towel-lined plate.

Meanwhile, slice baguettes in half lengthwise; use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.

Toast baguettes.