Shrimp Boiled In Beer

This recipe is a clear winner!
Easy to prepare and the cocktail
sauce was spicy and full of flavor.

Ingredients:
2 pounds large raw shrimp, peeled,deveined
2 (12-ounce) bottles beer
3/4 cup distilled white vinegar
1/4 cup fresh lemon juice
1/4 cup Old Bay seasoning
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
(preferably tail-on; thawed if frozen)

Cocktail Sauce:
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce

Directions:
Mix all ingredients (except shrimp)
in large, deep skillet.
Bring to simmer over high heat.
Add shrimp, return to simmer,
and cook 2 to 3 minutes or
until shrimp curl and turn pink.
Remove from heat and let stand 30 minutes.
Cover and refrigerate 2 to 6 hours.
Drain shrimp, discarding other solids.
Chill until serving with cocktail sauce.