Recipe

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• 1/4 cup hidden valley original ranch dressing
• 1 tbsp mayonnaise
• 2 tbsp barbecue sauce ( any variety)
• 1 cup canola oil
• 1 lb medium shrimp, raw, shelled and de-veined
• 1 cup panko breadcrumbs
• 1 tbsp lemon zest (from 1 lemon)
• 1 tsp salt, divided
• 1/2 tsp fresh ground black pepper
• 4 red potatoes , cut into disks
• 2 long hot peppers, thinly sliced into rounds
• 2 tbsp chives, minced

• 1 In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
• 2 In a medium saucepan, heat canola oil over medium high heat.
• 3 In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
• 4 Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
• 5 Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
• 6 Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
• 7 Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.