In a shallow bowl, mix together the flour, cornstarch, baking powder, salt and pepper.
Dredge the shrimp through the dry mixture, coating well.
Place coated shrimp on a tray lined with parchment paper, and set aside.
Add the beer to the dry mixture and whisk well to create a batter consistency, add water if too thick.
Heat vegetable oil to 350ºF (175ºC).
Dip and coat shrimp in the batter.
Fry the battered shrimp in the hot oil 3 to 5 minutes until golden brown.
Remove shrimp and place on paper towels to remove excess oil.
Toss the shrimp with the sauce until well coated.
Let sit for two minutes, and serve.