Cajun Shrimp With Tangy Peach Sauce

• 2 cups vegetable oil for frying
• 1 (12 ounce) jar peach preserves
• 2 tablespoons prepared horseradish
• 2 tablespoons prepared spicy mustard
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried basil
• 2 large eggs
• 1 cup beer
• 2 pounds medium shrimp, peeled and deveined

1. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
3. Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.
4. Add the shrimp in batches to the batter, turning to coat.
5. Remove with a slotted spoon, shaking off excess batter.
6. Fry the shrimp in the preheated oil until golden, about 2 minutes.
7. Transfer the fried shrimp to a paper towel-lined plate to drain.
8. Serve with the peach sauce.

vegetable oil, preserves, horseradish, mustard, flour, baking powder, salt, garlic, paprika, cayenne pepper, black pepper, dried basil, eggs, beer, shrimp

Taken from www.allrecipes.com/recipe/219991/cajun-shrimp-with-tangy-peach-sauce/ (may not work)