Cajun Shrimp with Tangy Peach Sauce

2 cups vegetable oil for frying

1 (12 ounce) jar peach preserves

2 tablespoons prepared horseradish

2 tablespoons prepared spicy mustard

1 ¼ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon cayenne pepper

½ teaspoon black pepper

¼ teaspoon dried basil

2 large eggs

1 cup beer

2 pounds medium shrimp, peeled and deveined

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.

Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.

Add the shrimp in batches to the batter, turning to coat.

Remove with a slotted spoon, shaking off excess batter.

Fry the shrimp in the preheated oil until golden, about 2 minutes.

Transfer the fried shrimp to a paper towel-lined plate to drain.

Serve with the peach sauce.