Warm Buttered Shrimp Rolls

• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, half the garlic powder (you’ll use the rest of each spice later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a medium bowl, combine mayonnaise, sour cream, juice from half the lemon (whole lemon for 4 servings), half the celery salt (you’ll use the rest later), and 11⁄2 tsp sugar (3 tsp for 4). Add cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Slice baguettes lengthwise, stopping before you get all the way through. Brush melted butter onto cut sides of bread. Place, cut sides up, directly on oven rack (or use a baking sheet); toast until golden brown, 2-3 minutes.

• While baguettes toast, rinse shrimp* under cold water, then pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, remaining paprika, remaining garlic powder, remaining celery salt, and a big pinch of salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Once pan is hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest to taste.