Place shrimp, calamari and banana peppers in buttermilk and let soak overnight.
Make breading and let set until needed.
Drain buttermilk from seafood and leave in bowl. Add 3 cups of breading, tossing mixture until all pieces are coated. Dump in basket over trash can and shake off any excess flour.
Drop mixture in 365 °F fryer for 1 minute. Remove mixture and sprinkle with salt and then toss in Boom Boom Sauce.
Toss greens in Ken's Lime Vinaigrette and place fried calamari, shrimp and peppers piled on top.
Sprinkle with toasted sesame seeds and chives.
