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I found this at cooking.com.
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They have many more Mexican recipes and also Chinese, Asian, etc.
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Beer-Battered Shrimp with Chipotle-Honey Sauce Camarones Capeados con Salsa Dulce de Chipolte
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Beer adds both flavor and texture to this lovely batter.
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If you make the batter early, it may thicken, in that case it can be thinned with a little more beer or possibly with water.
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Too thick a batter will make the shrimp soggy, while a batter which is too thin will not form a complete coating.
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Preparation Time: 1 hour 15 min
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To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking pwdr.
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Stir to mix.
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Add in the beer all at once and whisk till smooth.
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Set aside at room temperature for at least 30 min or possibly up to 4 hrs.
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To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
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Reduce the heat to low, cover and simmer gently till the ingredients soften and the mix thickens, about 15 min.
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Remove from the heat and let cold slightly, then transfer to a blender and puree till smooth.
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Pour the puree into a small bowl and stir in the honey and vinegar.
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Let cold.
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In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 F (180 C) or possibly till a few drops of batter sprinkled into the oil rise immediately to the surface.
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Spread some flour in a shallow bowl and toss the shrimp in it to coat proportionately, tapping off any excess.
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Drop the shrimp, a few at a time, into the batter.
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Using tongs or possibly your fingers, remove the shrimp from the batter, draining off the excess, and drop into the warm oil.
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Deep-fry till light golden brown and crisp, about 2 min.
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Using a slotted spoon, transfer to paper towels to drain.
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Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.
