Combine flour, baking powder, 1 teaspoon of the orange zest and pepper.
Thoroughly beat egg, and blend in 1 ½ cup Blue Moon Belgian White.
Sprinkle flour mixt over beer mixture and beat just until flour is moistened (there will still be small lumps) Do not over-mix.
Wash and pat dry shrimp. Dip shrimp into batter.
Fry a few shrimp at a time in hot (375 degree) oil for 3 – 4 minutes or until golden. Drain.
Whisk together remaining teaspoon of orange zest, remaining ¼ cup of Blue Moon Belgian White, yogurt, catsup, mustard, orange juice and horseradish.