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; brush with marinade. Broil 2 to 4 minutes more or until bright pink.

Makes 6 servings.