Overnight Herb and Beer Shrimp

2 pounds peeled raw shrimp
1 1/2 cups dark beer
2 cloves garlic, minced
2 tablespoons chives, snipped
2 tablespoons parsley, snipped
1 1/2 teaspoons salt
1/2 teaspoon pepper
Shredded lettuce
2 green onions, finely chopped

Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate overnight; stir occasionally.

Drain shrimp, reserving marinade. Broil shrimp 4 inches from heat until cooked and tender (about 2 minutes on each side, less for small shrimp). Do not overcook or shrimp will become tough. Brush occasionally with marinade.

Serve shrimp on shredded lettuce; sprinkle with chopped green onion.

Yield: 6 servings