DIRECTIONS
Stir mayonnaise and chili-garlic sauce in medium bowl.
Cover and refrigerate at least 2 hours or up to 2 days.
Combine flour, baking powder, paprika and salt in medium bowl.
Whisk in enough beer to make a thick batter.
Cover; let stand at room temperature 2 to 4 hours.
Fill a large heavy deep saucepan with oil halfway up sides.
Heat over high heat until oil registers 350 degrees on a deep-fry thermometer.
Line a large baking sheet with paper towels.
Preheat oven to 200 degrees.
Dip shrimp in batter in batches without crowding, letting excess batter drip back into bowl.
Carefully lower into oil and fry 2 ½ minutes or until golden brown.
Transfer to baking sheet, using slotted spoon.
Keep warm in oven while frying remaining shrimp.
Serve warm with dip.
Serves 4 to 6.