Beer Battered Shrimp with Chipotle Honey

[AllenOK]

This sounds great. I'm addicted to beer-battered shrimp, but I'm not that crazy about Cocktail sauce. This sauce would be excellent!

Beer Battered Shrimp with Chipotle Honey
Yield: 6 Servings

1 c all purpose flour
1 ½ t cayenne pepper
1 t salt
½ t baking powder
1 t granulated sugar
8 oz beer
flour for dusting
3 c peanut oil; to 4 c, for deep frying
1 ¼# rock shrimp or peeled white shrimp
For the Chipotle Honey Dipping Sauce:
2 Chipotle chiles; stemmed and seeded
1 tomato; cored and cut in quarters
½ small onion; peeled and sliced
1 clove garlic; peeled
1 t salt
¼ c honey
2 T red wine vinegar

Combine 1 c 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 ½ hour.
Heat oil to 350ºF 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.
For the 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 ½ c