Wash and dry produce.

Quarter lime. Thinly slice tomato into rounds.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. TIP: If your oil heats up too quickly, simply lower the temperature until you're ready to fry the shrimp in Step 4.

Meanwhile, in a medium bowl, combine coleslaw mix, half the dressing, juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Set aside until ready to serve.

Rinse shrimp* under cold water; pat very dry with paper towels. Season with salt and pepper.

In a second medium bowl, combine tempura batter mix, Southwest Spice Blend, salt, and pepper. Whisk in ⅓ cup water (⅔ cup for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Add shrimp to bowl with batter; stir until evenly coated.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side.

Using a slotted spoon, transfer shrimp to a paper-towel-lined plate.

Meanwhile, slice baguettes in half lengthwise; use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.

Toast baguettes.

Spread tops of baguettes with remaining dressing.

Evenly fill bottoms of baguettes with half the slaw, as many shrimp as will fit, and tomato. Close to form po' boys.

Serve shrimp po' boys with remaining slaw, any remaining shrimp, and remaining lime wedges on the side.