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1
Mix mayonnaise and chives until well combined, refrigerate.
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2
Mix chili sauce, Worcestershire sauce, lemon juice, lemon zest, and horseradish until well combined, refrigerate.
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3
Roll spinach and arugula into bundles and slice into strips.
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4
Toss spinach & arugula strips to combine.
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5
In deep skillet, heat 2 inches canola oil to 360 degrees F.
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6
In a medium bowl, lightly beat egg with 1 tsp water.
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7
Mix flour and Hidden Valley Ranch Dips Mix in shallow dish until well combined.
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8
Place panko bread crumbs into 11 x 7 baking dish.
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9
Dredge shrimp in seasoned flour, shake off excess, dip into beaten egg and water mixture, roll in panko bread crumbs, and fry in small batches until lightly browned.
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10
Place on paper towels to drain & keep warm.
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11
Heat broiler to high; slice French loaf in half lengthwise and scoop out 1/3 of soft insides of bread on both halves.
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12
Place loaf halves, cut side up, beneath broiler until lightly brown; remove from broiler.
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13
Spread inside of one loaf half with Cocktail Sauce; spread inside of other loaf half with Chive Mayonnaise.
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14
Place fried shrimp on top of cocktail sauce, overlapping slightly.
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15
Place arugula/spinach combination on top of shrimp.
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16
Top with other loaf half, slice poboy into 4 equal pieces and serve.
