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 refridgerate for 1 hour. On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails.