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For the pepper jelly vinaigrette

• 1-1/2 cup grapeseed oil
• 1/2 cup pepper jelly
• 1/4 cup rice vinegar
• 1/2 Tbs. Sriracha sauce
• 1 tsp. good-quality fish sauce
• Juice of one lime (zest it first and reserve the zest)
• Salt to taste

For the herb salad

• 1 cup heirloom cherry tomatoes, cut in quarters
• 1 small red onion, julienned
• 1/2 cup small-diced seedless cucumber
• 1/4 cup roughly chopped toasted peanuts
• Leaves from 1 bunch fresh mint
• Leaves from 1 bunch fresh cilantro
• 1 bunch chives, snipped

For the batter

• 1-1/2 cup all-purpose flour
• 1/2 cup rice flour
• 1/2 tsp. baking soda
• 1 cup Coors Light beer
• 1/2 cup vodka
• Salt to taste

• Peanut oil, for frying
• 12 large Louisiana shrimp,deveined