Shrimp Po' Boys

• Heat a 1⁄3-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 1⁄3 cup water (2⁄3 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.