Slice potatoes into ¼" rounds.
Halve and juice lime.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Massage oil and salt into potatoes.
Spread into a single layer and roast in hot oven until golden brown, 24-26 minutes.
While potatoes roast, make batter.
Make the Batter
Place canola oil in a medium non-stick pan over medium heat and let heat, 3-5 minutes.
In a mixing bowl, combine tempura with ¼ cup water until mixture is the consistency of pancake batter. If needed, add additional very cold water 1 Tbsp. at a time until desired consistency.
Fry the Shrimp
Line a plate with a paper towel. Pat shrimp dry, and add to bowl with batter.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches, carefully place shrimp in hot oil and cook until golden brown and shrimp reach a minimum internal temperature of 145 degrees 2-4 minutes per side.
Remove to towel-lined plate.
Toast the Bread
Halve French rolls, if necessary.
When potatoes have 5 minutes left to roast, place rolls directly on oven rack and toast, 5 minutes.
Make Slaw and Finish Dish
In another mixing bowl, thoroughly combine, slaw, 2 Tbsp. olive oil, 1 Tbsp. lime juice, and a pinch of pepper.
Plate dish as pictured on front of card, slathering aioli on rolls and topping with slaw and shrimp. Bon appétit!