Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

Name: Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce
Ingredients: One 10-ounce jar red pepper jelly; 1/4 cup Creole mustard or grainy mustard; 1 tablespoon Champagne vinegar or white wine vinegar; Vegetable oil, for frying; 2 cups all-purpose flour; 3 scallions, thinly sliced; 1 cup unsweetened shredded coconut; 1 tablespoon baking powder; 1 tablespoon sugar; 2 teaspoons salt; 1 teaspoon freshly ground pepper; One 12-ounce bottle amber beer; 1 large egg, lightly beaten; 1 1/2 pounds large shrimp, shelled and deveined, tails left on