Beer-Boiled Shrimp Cocktail

2 (12-ounce) bottles beer, preferably lager
3/4 cup distilled white vinegar
1/4 cup fresh lemon juice
1/4 cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
3/4 cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1 1/2 tablespoons prepared horseradish
3/4 teaspoon Worcestershire sauce
1/2 teaspoon hot-pepper sauce

Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving.
Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
Serve shrimp cold with sauce.

Recipe by David Joachim.