Directions

1. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
3. Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.
4. Add the shrimp in batches to the batter, turning to coat.
5. Remove with a slotted spoon, shaking off excess batter.
6. Fry the shrimp in the preheated oil until golden, about 2 minutes.
7. Transfer the fried shrimp to a paper towel-lined plate to drain.
8. Serve with the peach sauce.