Guinness Broiled Shrimp

6 servings

2 pounds large fresh shrimp
6 ounces Guinness stout
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
4 teaspoons Worcestershire sauce
1 to 2 cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce

Peel and devein shrimp, leaving tails intact.

Combine Guinness and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator for about 2 hours, stirring occasionally.

Drain shrimp, discarding marinade. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.