Turn on your ovens broiler setting. You will need 3 bowls for this process.

In the first bowl, toss the shrimp in 1 tsp of the Old Bay seasoning.

In the second bowl, combine the buttermilk and hot sauce; mix well. Add the shrimp to the buttermilk mixture and toss.

In the third bowl, combine the flour, cornmeal and remaining 2 tsp of Old Bay seasoning; mix well.

Cover the bottom of a deep skillet with ¼ inch of oil and heat.

Drop the buttermilk coated shrimp 3-4 at a time into the flour mixture and toss to coat with flour mixture.

When oil is hot, reduce heat to medium and place battered shrimp one at a time into the oil ensuring that there is space left between each one. Let fry for approximately 2 minutes on each side (fry time with vary depending on the size of your shrimp).

Carefully remove from oil with tongs and let drain onto a paper towel.

Cut your French bread hoagies and lightly butter the inside; sprinkle with granulated garlic and broil, butter side up until toasted (this only takes a minute so keep your eye on it).

To construct your sandwich: Begin by spreading mayonnaise on the lower half, place baby spinach, then tomatoes and red onion. Top with shrimp and close it in with the top half of your hoagie.