Crispy Shrimp And Potatoes With Barbecue Ranch #Rsc

• 1/4 cup Hidden Valley® Original Ranch® Dressing
• 1 tablespoon mayonnaise
• 2 tablespoons barbecue sauce (any variety)
• 1 cup canola oil
• 1 lb medium shrimp, raw, shelled and de-veined
• 1 cup panko breadcrumbs
• 1 tablespoon lemon zest (from one lemon)
• 1 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper
• 4 red potatoes, cut into disks
• 2 long hot peppers, thinly sliced into rounds
• 2 tablespoons 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.

hidden valleyreg, mayonnaise, barbecue sauce, canola oil, shrimp, breadcrumbs, lemon zest, salt, fresh ground black pepper, red potatoes, long hot peppers, chives

Taken from www.food.com/recipe/crispy-shrimp-and-potatoes-with-barbecue-ranch-rsc-494515 (may not work)