Step 1Place the mayonnaise, mustard, honey, vanilla extract, chives, vanilla bean seeds and salt in a bowl and whisk to combine. Cover and refrigerate until ready to serve.
Step 1Combine the tempura batter mix, beer and vanilla bean seeds in a bowl and whisk until blended. Make the batter immediately before dipping the shrimp; do not let it sit.
Step 1Combine the flour, salt, pepper, onion powder, garlic powder and paprika in a pie plate. Dredge the shrimp in the flour mixture and shake off the excess.
Step 2Heat 4 to 5 inches of oil in a large saucepan until a pinch of flour sizzles when dropped in. Dip the shrimp into the vanilla batter and let the excess drain off.
Step 3Carefully drop 2 shrimp at a time into the hot oil and fry until golden brown, 2 to 3 minutes. Drain on paper towels.
Step 4Place 3 shrimp on a salad plate and garnish with lemon wedges and parsley sprigs. Serve with the vanilla honey mustard on the side.