Before starting, wash and dry all produce. Lightly oil the grill. Preheat the grill to 425°F over medium-high heatGarlic Guide for Steps 2 and 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra!Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Peel, then mince or grate garlic.Zest, then juice lemon.Halve tomatoes.Halve ciabatta.Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1/4 tsp (1/2 tsp) lemon juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon aioli.)Add 2 tsp (4 tsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. (NOTE: This is your vinaigrette.)

Combine 1 tbsp (2 tbsp) softened butter and 1/4 tsp garlic in another small bowl. (NOTE: Reference garlic guide.) Arrange ciabatta, cut-side up, on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper.Add shrimp, remaining garlic, half the Montreal Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat.

Add ciabatta, cut-side down, to one side of the grill. Grill ciabatta until golden and grill marks appear, 3-4 min. Flip, then grill until warmed through, 1-2 min.Meanwhile, arrange a sheet of foil on the other side of the grill. (NOTE: Don't overcrowd the foil! For 4 ppl, use 2 sheets.)Add shrimp to the foil. Grill, flipping once, until shrimp just turn pink and are cooked through, 2-3 min per side.**Return ciabatta and shrimp to the baking sheet.

Add arugula and spinach mix and tomatoes to the bowl with vinaigrette, then toss to combine.Spread garlic butter over cut sides of ciabatta. Cut each half diagonally.

Divide shrimp, ciabatta and salad between plates. Dollop lemon aioli over shrimp.