Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw

Prep the breading: brush a large rimmed baking sheet with 1 tablespoon oil; set aside. In a medium bowl, combine panko and paprika. In another medium bowl, whisk eggs together with salt and pepper.

Bread shrimp: In a medium bowl, combine shrimp and flour; toss well to coat. Working with 3 or 4 shrimp at a time, shake off excess flour, coat with egg, dredge in panko mixture, and transferto prepared baking sheet. Cover and refrigerate.

Make tartar sauce (optional): Combine 1/2 cup light mayonnaise, 1 to 2 tablespoons fresh lemon juice, 2 tablespoons chopped dill pickles, and 2 tablespoons chopped fresh parsley. Season with coarse salt and ground pepper. Makes 2/3 cup.

Cook shrimp: Preheat oven to 475 degrees. With a pastry brush, gently dab shrimp with 2 tablespoons oil. Bake until golden and crisp, 10 to 12 minutes; season with salt.

Make slaw: While shrimp are baking, squeeze 1 lemon into a medium bowl; whisk in mustard and remaining 2 tablespoons oil. Core and thinly slice cabbage (you should have about 5 cups), and thinly slice onion; add to dressing. Season with salt and pepper; toss to coat.

Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.