Preheat an air fryer to 400 degrees. (No air fryer? Adjust oven rack to top position and preheat oven to 425 degrees.) Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; thinly slice or shred leaves. Trim and thinly slice scallions. Zest and quarter lemon.

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.

Divide sandwiches and potato wedges between plates. Serve with lemon garlic aioli and any remaining lemon wedges on the side.