Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

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Ingredients

1. One 10-ounce jar red pepper jelly
2. 1/4 cup Creole mustard or grainy mustard
3. 1 tablespoon Champagne vinegar or white wine vinegar
4. Vegetable oil, for frying
5. 2 cups all-purpose flour
6. 3 scallions, thinly sliced
7. 1 cup unsweetened shredded coconut
8. 1 tablespoon baking powder
9. 1 tablespoon sugar
10. 2 teaspoons salt
11. 1 teaspoon freshly ground pepper
12. One 12-ounce bottle amber beer
13. 1 large egg, lightly beaten
14. 1 1/2 pounds large shrimp, shelled and deveined, tails left on

1. In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth.
2. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter.
3. Working in batches, dip the shrimp in the batter (don't shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce.