Roast and peel jalapeno peppers.

Cut a 1 1/2 inch slit at the stem end of each chili.

Scrape out seeds, being careful not to tear stems.

Rinse out the chilies.

Drain on towels.

Mince cooked shrimp.

Combine minced shrimp, mayonnaise, red hot pepper sauce, capers, scallions, parsley, dijon mustard, horseradish, and paprika.

Season the filling with salt and pepper to taste.

Spoon about 1 teaspoon of filling into each chili (do not overstuff).

Arrange stuffed chilies on a baking sheet.

Refrigerate for at least 30 minutes.

Heat 3/4 inch of peanut oil in a heavy skillet to 350F (180C).

In a separate bowl, blend flour, beer, eggs, scallions, vegetable oil, ketchup, worcestershire sauce, lemon juice, baking powder, salt, and cayenne pepper.

Dredge each stuffed chili in the batter, coating completely.

Add chilies to the skillet in batches (do not overcrowd) and fry until golden brown, turning once, about 5 minutes.

Drain on paper towels and serve immediately.