Alligator Eggs

36 can Jalapeno Pepper
1 lb. Shrimp, cooked -- minced
2 tsp. Mayonnaise
2 tsp. Chili Sauce
2 tsp. Minced capers
2 tsp. Green Onion
2 tsp. Parsley
1/2 tsp. Dijon Mustard
1/2 tsp. Horseradish
1/4 tsp. Paprika
1/4 tsp. Peanut Oil
1 5/6 cup All-purpose Flour
3/4 cup Beer
2 whole Egg
3 tbs. Green Onion
2 tbs. Vegetable Oil
1 1/2 tbs. Catsup
2 tsp. Worcestershire Sauce
1 1/2 tsp. Lemon Juice
1 1/2 tsp. Salt
1 tsp. 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.