• Before starting, preheat the oven to 450˚F.
  
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 21-23 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

• Meanwhile, strain pickles, then pat dry with paper towels.
• Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
• In a small bowl, add mayo, lemon zest and 2 tsp (4 tsp) lemon juice. Season with salt and pepper, then stir to combine. Set aside.

• Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Dill-Garlic Spice Blend, salt and pepper.
• Heat a large non-stick pan over medium-high. 
• When hot, add 1 tbsp oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
• Transfer to a plate.

• Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
• On an unlined baking sheet, arrange buns, cut-side up. 
• Bake in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• Dollop half the lemony sauce over buns.
• Stack pickles, shrimp and spring mix on bottom buns. Close with top buns.
• Divide shrimp sandwiches, potatoes and any remaining pickles between plates.
• Serve with a lemon wedge and remaining lemony sauce alongside for dipping. 

If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season in the same way as tilapia. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**