Categories: Appetizers 
      Yield: 1 servings 
  
     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)