2 lb unpeeled large fresh shrimp
3/4 cup beer
2 tablespoon chopped fresh parsley
2 tablespoon vegetable oil
1 tablespoon plus 1 tsp. worcestershire sauce
1 garlic clove, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
Peel and devein shrimp, leaving tails intact. Combine beer and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2 to 3 hours, stirring occasionally. Drain shrimp, discarding marinade. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.
