Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c All purpose flour
1 1/2 ts Cayenne pepper
1 ts Salt
1/2 ts Baking powder
1 ts Granulated sugar
8 oz Beer
Flour; for dusting
3 c Peanut oil; to 4 cups, for
-frying
1 1/4 lb Rock shrimp or peeled white
-shrimp

----------------CHIPOTLE HONEY DIPPING SAUCE---------------------
2 Chipotle chiles; stemmed and
-seeded
1 Tomato; cored and cut in
-quarters
1/2 sm Onion; peeled and sliced
1 Clove garlic; peeled
1/2 c -Water
1 ts Salt
1/4 c Honey
2 tb Red wine vinegar

Combine 1 cup of the flour with the cayenne, salt, sugar and baking
powder in a medium bowl.

Add beer all at once and whisk until smooth. Set aside at least 1/2
hour.

Heat oil to deep-fry temperature (350 degrees) in a large saucepan.
Test oil by sprinkling a few drops of batter and if they rise to the
surface, the oil is ready. Toss the shrimps in the flour for dusting
and toss to coat evenly, then pat off excess. Drop a few at a time
first in the batter then into the hot oil and fry until lightly
golden and crispy-- about 2 minutes. Remove with a slotted spoon and
drain on paper towels. Serve immediately with the dipping sauce.

Dipping Sauce - In a small saucepan, bring chiles, tomato, water,
onion, garlic and salt to a boil and reduce to a simmer. Cook,
slowly, covered for 15 minutes, then puree in a blender until smooth
transfer to a small bowl and add honey and vinegar. Serve at room
temperature as a dipping sauce with shrimps. Yield: 2 1/2 cups

Source: Too Hot Tamales

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