Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Roughly chop half the spinach (you’ll use the rest in Step 3).

Rinse shrimp* under cold water; pat dry with paper towels.

In a medium bowl (large bowl for 4 servings), whisk together cream cheese, sour cream, Fry Seasoning, a drizzle of oil, salt, and pepper.

Fold in chopped spinach and shrimp.

Add shrimp-spinach mixture to oven-ready tray; evenly sprinkle mozzarella on top. (For 4 servings, evenly divide ingredients between two trays.)

Bake on top rack (be sure your oven has preheated!) until shrimp are cooked through and cheese is melted and browned, 25-30 minutes. (For 4, bake two trays side by side on top rack.)

Meanwhile, toast bread.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 45-60 seconds.

Stir garlic powder into melted butter. Spread toasts with garlic butter.

In a second medium bowl (large bowl for 4), toss remaining spinach with dressing.

Top garlic toasts with cheesy shrimp dip and close to form sandwiches.

Divide salad and sandwiches between plates and serve.