3/4 cup Coors Beer
3 tablespoons vegetable oil
2 tablespoons snipped parsley
4 teaspoons Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds large shrimp, unshelled
Combine Coors, oil, parsley, Worcestershire sauce, garlic, salt and pepper. Add shrimp; stir. Cover; let stand at room temperature for 1 hour.
Drain, reserving marinade.
Place shrimp on well-greased broiler rack; broil 4 to 5 inches from heat for 4 minutes.
Turn shrimp over; brush with marinade. Broil 2 to 4 minutes more or until bright pink.
Makes 6 servings.