Breaded Shrimp Platter

Add potatoes, chicken salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

While wedges roast, add zucchini, half the seasoned salt and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet, then toss to coat. Roast in the bottom of the oven until golden-brown, 12-14 min. Sprinkle Parmesan over zucchini halfway through roasting.

While zucchini coins roast, combine panko and remaining seasoned salt in a shallow dish. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp and half the mayo to a large bowl, then toss to coat. Working with 6 shrimp at a time, add shrimp to panko mixture, flipping to coat. Transfer breaded shrimp to a plate. Repeat in batches until all shrimp are coated.

Heat a large non-stick pan over medium heat. When hot, add 3 tbsp oil, then shrimp. Cook, carefully flipping halfway through, until golden-brown and cooked through, 2-3 min. per side.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 3 tbsp oil per batch.)