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 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.