Combine shrimp, garlic, shallots, black pepper, salt, lmeon zest and juice, thyme sprigs, Worcestershire, hot sauce, and beer in a large bowl. Cover and chill for at least 1 hour and up to 6 hours.
Heat a 12-inch skillet over moderately high heat until hot, then add 2 tablespoons of the butter and the shrimp and marinade all at once, stirring constantly. Cook for 4 minutes or until the shrimp is pink and the bits of garlic are golden brown.
Remove shrimp from the pan and stir in the remaining 2 tablespoons of butter. (The sauce should have a thick consistency.).
Spoon the sauce over the shrimp. Serve over pasta or rice or with warm crusty bread.