In a bowl combine flour and baking soda. Whisk in 1 cup water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring until well combined. Cover bowl and let batter stand for 1 hour.
In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or Tabasco. Chill for service.
In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop spoonfuls of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner. Serve the beignets warm with the tartar sauce and lemon wedges.
Recipe courtesy of Gourmet Magazine