• Cut potatoes into 1/4-inch rounds.
• Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

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

• Heat a large non-stick pan over medium-high heat.
• While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with remaining Dill-Garlic Spice Blend, salt and pepper.
• When hot, add 1 tbsp (2 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.
• Arrange on an unlined baking sheet, cut-side up.
• Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns 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 remaining lemony sauce alongside for dipping.

If you've opted for shrimp, heat a large non-stick pan over medium-high heat. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with remaining Dill-Garlic Spice Blend, salt and pepper. When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate.