Beer Boiled Shrimp with Cocktail Sauce

1 12-ounce bottle of beer
water
1 pound raw shrimp except for tails and deveined

Sauce
1 1/2 cup ketchup
2 tablespoons horseradish, drained
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon TABASCO Pepper Sauce
Fill large pot 1/2 full with water and beer and bring to a boil over a medium heat. Toss in shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water.

In a small bowl, combine all sauce ingredients. Cover and refrigerate for 1 hour.

On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.