Quarter potatoes.

Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage oil, seasoning, salt, and pepper into potatoes.

Spread into a single layer. Roast in hot oven until browned and tender, 18-20 minutes, gently stirring once halfway through.

While potatoes roast, cook shrimp.

Pat shrimp dry. Halve across width.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Stir in bacon and cook, 1 minute.

Remove from burner. Transfer bacon and shrimp to a plate and let cool, 5 minutes. Wipe pan clean and reserve.

While shrimp cool, prepare ingredients.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.

Halve lime. Cut one half into wedges and juice the other half.

Core tomato and cut into 1/2" rounds.

Add avocado, 1 tsp. lime juice, and a pinch of salt and pepper to a mixing bowl. Mash lightly until completely combined.

Return pan used to cook shrimp to low heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes.

Remove from burner.

In another mixing bowl, combine chipotle aioli and shrimp mixture.

Plate dish as pictured on front of card, schmearing bottom bun with avocado mash and topping mash with shrimp mixture, tomato, and arugula. Squeeze lime wedges over to taste and top with top bun. Bon appétit!