Mix the salt and pepper in a bowl.

Pat the shrimp dry and place them in a food processor.

Add Old Bay seasoning and pulse until coarsely ground.

Divide the shrimp mixture into 6 portions.

Prepare hard-boiled eggs, shrimp mixture, beaten egg, and hash browns.

Spread hash browns on a plate and season with salt and pepper.

Cover a boiled egg completely with a portion of shrimp mixture.

Roll the shrimp-covered egg in beaten egg and then in hash browns, forming a ball.

Chill the hash brown-covered eggs.

Heat canola oil to 350°F in a pot or deep fryer.

Whisk together chili sauce, white wine vinegar, and olive oil in a small pot and warm over low heat.

Gently place 2-3 eggs into the hot oil, avoiding overcrowding.

Cook for 4 minutes, turning once halfway.

Place on a cooking rack and sprinkle with salt and pepper mix while hot.

Fry leftover hash browns and drain.

Toss spinach, red bell pepper, and green onions with the warm dressing.

Pile the spinach onto salad plates.

Sprinkle on tomatoes and loose hash browns.

Cut the eggs in half and place them in the center of the spinach, yolk side up.

Sprinkle them with salt and pepper mix and serve with extra dressing.