• Wash and dry produce. • Quarter lemon. Halve and thinly slice tomato into half-moons. Mince dill fronds. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4).

• Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning. • Add a large drizzle of oil to a hot large pan. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

• In a small bowl, mix mayo, sour cream, mustard, minced pickle, 1⁄2 tsp sugar, a squeeze of lemon (1 tsp sugar and a large squeeze for 4), and as much dill as you like. • In a medium bowl, toss arugula, a squeeze of lemon (large squeeze for 4), and a drizzle of olive oil. Taste and season with salt and pepper.

• Halve and toast baguettes until golden; spread cut sides with Dijonnaise. Fill bottoms of baguettes with shrimp; top with tomato and as much dressed arugula as you like. • Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side. Shrimp are fully cooked when internal temperature reaches 145°.