Beer-Battered Shrimp

Shrimp
1 cup flour
1 tbsp paprika
1/2 tsp salt
12oz can beer
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco® pepper sauce
Vegetable oil
2 lbs. shrimp, peeled and deveined
Floor for dredging

Creole Tartar Sauce
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
3 tbsp tomato paste
2 tbsp Grey Poupon® Dijon mustard
2 tbsp olive oil
1 tbsp white or red wine vinegar
3/4 tsp Tabasco® pepper sauce
1/2 tsp paprika

To prepare Shrimp: In medium bowl, combine flour, paprika and salt. Whisk in
beer, Worcestershire and Tabasco. Cover; let stand at room temp. at least 1 hour.

In large heavy saucepan or deep fat fryer, heat about 3" oil over medium high
heat to 375°. Dredge shrimp in flour, and then dip in batter. Fry shrimp
a few at a time 2 to 3 minutes or until golden. Drain on paper towels.

In small bowl combine all the Tarter Sauce ingredients until well blended.
Serve immediately with shrimp.