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36 lg Jalapeno chilies, roasted

-and peeled 1/2 lb Cooked, peeled and deveined

-shrimp, minced 2 ts Mayonnaise

2 ts Prepared chilli sauce

2 ts Minced capers

2 ts Minced green onions

2 ts Minced fresh parsley

1/2 ts Dijon mustard

1/2 ts Horseradish

1/4 ts Paprika

-salt & fresh ground pepper -peanut oil 1 3/4 c All purpose flour

3/4 c Beer, room temp

2 Eggs, room temp

3 tb Minced green onions

2 tb Vegetable oil

1 1/2 tb Catsup

2 ts Worcestershire sauce

1 1/2 ts Fresh lemon juice

1 1/2 ts Baking powder

1 1/2 ts Salt

1 ts Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec '86. Makes 36 From: TERRI ST.LOUIS Date: 05-10-93 (23:42)