Before starting, preheat the oven to 450°F.Wash and dry all produce.In Step 4, use this garlic guide to determine what garlic level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Cut tomatoes into 1/2-inch pieces. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half-moons. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.

Toss shrimp with 3 tbsp mayo (dbl for 4 ppl) and half the Cajun seasoning in a large bowl. Season with salt and pepper. Combine panko and remaining Cajun seasoning in a shallow dish. Working with 4 shrimp at a time, toss into panko mixture, then transfer to a baking sheet (NOTE: Use two baking sheets for 4ppl). Repeat in batches until all shrimp are coated.

Drizzle 1 tbsp oil (dbl for 4 ppl) over shrimp. (NOTE: For 4 ppl, use 1 tbsp oil per baking sheet.) Bake in the middle of the oven, until cooked through and golden-brown, 14-15 min.** (NOTE: for 4 ppl bake in the middle and bottom of the oven).

Meanwhile, cut ciabatta into 1/2-inch pieces. Toss ciabatta pieces with 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Toast in top of oven, stirring halfway through, until lightly golden, 2-4 mins. Meanwhile, stir together ketchup, sweet chili sauce, Worcestershire sauce and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. (NOTE: Reference Garlic Guide.) Set aside.

Whisk together remaining mayo, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, cucumber, spring mix and croutons. Toss together.

Divide popcorn shrimp and chopped salad between plates. Serve with seafood sauce for dipping. (NOTE: Shrimp will be very hot! Set aside to cool slightly before digging in!)