Step 1
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.
Step 2
Toss potatoes on a baking sheet with a large drizzle of olive oil, half the garlic powder (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Step 3
Meanwhile, in a medium bowl, combine mayonnaise, sour cream, half the celery salt (you’ll use the rest later), a big squeeze of lemon juice, and 1½ teaspoons sugar. Add coleslaw and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.
Step 4
Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before you get all the way through. (Alternatively, halve buns lengthwise.) Spread melted butter onto cut sides of buns; toast until golden brown.
Step 5
While buns toast, rinse shrimp under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, a big pinch of salt and pepper, half the paprika, remaining garlic powder, and remaining celery salt. Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 minutes. Turn off heat. Stir in 1 tablespoon butter and lemon zest to taste.
Step 6
Fill toasted buns with shrimp and as much slaw as you like. Divide shrimp rolls between plates along with potato wedges. Slice any remaining lemon into wedges and serve on the side.
Enjoy!
