Step 1

Add the instant yeast and sea salt to the flour and stir together. Add the water and beer and whisk together well. The batter should be thin like pancake batter. If the batter appears too thick or two thin you can add a little more flour or water as needed. Don’t worry if there are still a few lumps in the batter, this is not a problem, it is better not to over mix this batter.

Step 2

Set the batter aside to rest for 10 minutes.

Step 3

Heat the oil in a deep fryer to 375 degrees F.

Step 4

Toss the shrimp in the salt and pepper and then dredge them well in the flour before dipping them into the batter and dropping them into the hot oil.

Step 5

Cook until golden brown turning them over once if necessary.

Step 6

Remove from oil and rest on a wire rack for 5 minutes to cool slightly before serving with the mayo.

Step 7

In a blender on medium high speed combine the egg yolks, salt, sugar and cayenne pepper and lime zest until thick and pale in color.

Step 8

Add the olive oil alternately with the lime juice in three parts, adding the oil very slowly in a thin stream. Add only enough oil to make a thin mayonnaise about the consistency of Hollandaise sauce. Add the curry powder or chili sauce and serve with the beer battered shrimp.