• Preheat the oven to 400F and prepare a baking sheet with foil or parchment paper.

Rinse and scrub the potatoes and slice into steak-fry sized wedges.

Toss cut potatoes wedges with 2 Tsp. olive oil, Old Bay Seasoning, and pepper. Coat evenly.

• Spread wedges on the baking sheet and bake for 22-27 minutes, turning halfway through.

With about 4 minutes left in the cook time, add the buns to the baking sheet and allow to warm until desired softness is achieved.

• Fries are done when golden brown and crisp.

• Remove from oven and allow to cool for 5 minutes on the pan so they get crispy.

Rinse and slice the green onions on a bias.

Rinse and halve the lemon. Slice one half into quarters and zest one half.

Rinse and finely chop the dill.

Mince the garlic.

Rinse the celery and finely dice.

Rinse the shrimp and pat dry.

In a saucepan, bring 4 cups of lightly salted water to a boil.

Once boiling, add the shrimp and cook for 1-2 minutes, or until shrimp are pink and firm.

Drain water from the shrimp and roughly chop shrimp.

In a clean mixing bowl, combine the mayonnaise, shrimp, green onion (reserving a pinch for garnish), celery, garlic, dill (reserving a pinch for garnish), lemon zest to taste, juice of half the lemon to taste, and salt and pepper to taste.

Combine ingredients.

Chill in the refrigerator for 15-20 minutes.

Place 2 softened New England rolls on a plate.

Fill rolls with a generous amount of shrimp salad.

Arrange a pile of fries next to the rolls.

Garnish rolls with remaining dill, green onion, and lemon wedges.

A crack of fresh black pepper finishes this dish nicely, as well.