to appetizers

Alligator Eggs

36 large jalapeno chilies roasted and -- peeled
1/2 pound cooked shrimp -- peeled, deveined and, minced
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onion
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika
fresh ground salt and pepper -- to taste
vegetable oil
1 3/4 cups all-purpose flour
3/4 cup beer -- at room temperature
2 eggs -- at room temperature
3 tablespoons minced green onion
2 tablespoons vegetable oil
1 1/2 tablespoons catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon 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 350F. 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.

Makes 36