• 1 12-oz. bottle of beer
• water
• 1 lb. raw shrimp except for tails and deveined
• Sauce:
• 1 1/2 C. ketchup
• 2 Tbs. horseradish, drained
• 1 Tbs. Worcestershire sauce
• 2 tsp. fresh lemon juice
• 1 tsp. TABASCO Pepper Sauce

Fill large pot 1/2 full with water and beer and bring to a boil over a medium heat. Toss in shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water. In a small bowl, combine all sauce ingredients. Cover and refrigerate for 1 hour. On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.