1 (1 ounce) package yellow mustard
1 small white onion, sliced
10 black peppercorns
1 (1.25 ounce) package instant sugar-free vanilla pudding mix
1 1/4 cups beer
1 1/4 cups brown sugar
1 cup sour cream
1 tablespoon Dijon mustard
8 ounces chopped pecans
In a large bowl, mix mustard, onion and peppercorns. Spread mixture over shrimp, top and bottom. Drizzle pudding mix on top and sprinkle with beer and brown sugar.
Bake shrimp for 25 to 30 minutes in the preheated oven, flipping shrimp occasionally. Slice open shrimp and dip in brown sugar.