Slice potatoes into 1/4" rounds.

Halve and juice lime.

Place potato rounds on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/4 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.

Place canola oil in a medium non-stick pan over medium heat and let heat, 3-5 minutes.

While oil heats, place tempura and 1/2 cup cold water in a mixing bowl. Stir until mixture is the consistency of pancake batter. If needed, add additional cold water 1 Tbsp. at a time until desired consistency is reached.

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 shrimp are golden brown and reach a minimum internal temperature of 145 degrees 2-4 minutes per side.

Remove to towel-lined plate.

When potatoes have 5 minutes left to roast, place French rolls directly on oven rack and toast, 4-6 minutes.

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!