2 lb Large shrimp, peel,devein
1 1/2 c  Beer
1 sm Onion; diced
1/2    Lemon; sliced
1    Bay leaf
1 tb Parsley; chopped
1 tb Vegetable oil
2    Garlic cloves; pressed
3/4 c  Tomato paste
1/2 ts Sage
4 dr Tabasco

Combine shrimp, beer, onion, lemon, bay learf, and parsley; bring to a
boil; lower heat; and cook for 5 minutes or until shrimp turn pink. Allow
to cool in cooking liquid. Drain and reserve 1 cup of liquid. In a skillet
saute garlic in hot oil until lightly browned. Combine tomato paste, sage,
and Tabasco with 1 cup of reserved liquid and garlic in skillet. Heat. Stir
shrimp into sauce and heat. Serve over rice.