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1
Mix the salt and pepper to together in a bowl and set aside.
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2
Pat the shrimp dry and place them in a food processor.
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3
Add in the old bay and pulse gently til you get a corse ground texture.
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4
Divide the shrimp into 6 portions.
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5
On your counter line up your hard cooked eggs, the shrimp,the beaten egg in a cereal bowl, and 2 dinner plates.
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6
Spread the hash browns out on one plate and season them with a couple of pinches of the salt and pepper mixture.
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7
Place a boiled egg in your palm and cover it completely with a portion of shrimp.
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8
Roll it in the beaten egg and set it on top of the hash browns.
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9
Repeat with the rest of the boiled eggs.
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10
Press as many of the hash browns as you can around the eggs, forming a ball.
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11
Set them on the clean plate and chill until the oil is ready.
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12
Save the left over hash browns.
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13
Heat the canola oil to 350. in a large deep heavy pot or a deep fryer.
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14
In a small pot whisk together the chilli sauce, white wine vinager, and extra virgin olive oil and set over a low heat to warm.
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15
When the oil is hot place 2 to 3 of the eggs gently into the pot,do not crowd them.
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16
Cook for 4 minutes, turning once half way though.
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17
Place on a cooking rach and sprinkle with the salt and pepper mix while hot.
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18
Remove any loose hash browns to the rack also.
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19
Repeat till all the eggs are done.
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20
Fry the leftover hash brown up and drain.
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21
Toss the spinach, red bell pepper,and green onions with 1/3 cup of the warm dressing.
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22
Pile the spinach onto 6 salad plates.
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23
Sprinkle on the tomatoes and loose hash browns.
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24
Cut the eggs in half and place them in the center of the spinach, yolk side up.
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25
Sprinkle them with salt and pepper mix and serve them with the extra dressing on the side.
