Instructions: Combine shrimp, beer, onion, lemon, bay learf, and parsley; bring to a boil; lower heat; and cook for 5 minutes or until shrimp turn pink. Allow to cool in cooking liquid. Drain and reserve 1 cup of liquid. In a skillet saute garlic in hot oil until lightly browned. Combine tomato paste, sage, and Tabasco with 1 cup of reserved liquid and garlic in skillet. Heat. Stir shrimp into sauce and heat. Serve over rice.

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