Coconut Shrimp Beignets With Pepper Jelly Sauce

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Every Day with Rachael Ray


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Vegetable oil

1 small jalapeno chile, seeded and finely chopped

1 cup apple jelly

2 tablespoons cider vinegar

2 tablespoons whole grain mustard

1 teaspoon hot pepper sauce

3/4 pound shrimp--peeled, deveined and cut into 1/2-inch pieces

Salt and pepper

2 cups flour

1 cup shredded sweetened coconut

1/4 cup finely chopped scallions

1 tablespoon baking powder

1 12 ounce bottle amber beer

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