Combine shrimp, beer, onion, lemon, bay leaf, 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 sauté garlic in hot oil until lightly browned. Combine tomato paste, sage, and Tabasco with 1 cup of reserved liquid and garlic in skillet.
Stir shrimp into sauce and heat.
Serve over rice.