Coconut Shrimp Beignets with Pepper Jelly Sauce

INGREDIENTS

• Canola oil or other neutral vegetable oil, for deep frying
• 2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)
• 1/2 teaspoon cayenne pepper
• 1 cup shredded sweetened coconut
• Water (optional)
• 2 tablespoons Creole mustard or any country-style whole-grain mustard
• 1 (12-ounce) bottle of amber beer (we use Abita amber, but any amber will do)
• 1/4 cup very thinly sliced green onions, white and green parts
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pound small shrimp, peeled and deveined
• 1 cup pepper jelly (we use Tabasco brand)
• 1 teaspoon salt