Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Drain and rinse shrimp, then pat dry with paper towels.

Toss shrimp with 3 tbsp (6 tbsp) mayo and half the Cajun Spice Blend in a large bowl. Season with salt and pepper. Combine panko and remaining Cajun Spice Blend in a shallow dish. Working with 4 shrimp at a time, toss into panko mixture, then transfer to a parchment-lined baking sheet. (NOTE: Use 2 baking sheets for 4 ppl). Repeat in batches until all shrimp are coated.

Drizzle 1 tbsp (2 tbsp) oil over shrimp. (NOTE: For 4 ppl, use 1 tbsp oil per baking sheet.) Bake in the middle of the oven, carefully flipping halfway through, until cooked through and golden-brown, 14-15 min.** (NOTE: For 4 ppl, bake in the middle and bottom of the oven).

Meanwhile, stir together ketchup, sweet chili sauce, Worcestershire sauce and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.) Set aside.

Whisk together remaining mayo, 1 tbsp (2 tbsp) vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper. Add cucumbers, 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!)