Title: Beer battered shrimp with chipotle honey
 Categories: Toohot
      Yield: 4 Servings
 
      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    4 cups peanut oil for
           Frying
  1 1/4 lb Rock shrimp or peeled white
           Shrimp
 
  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/) 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 following dipping sauce.
  
  Yield: 6 servings