Place the peeled and deveined shrimp in a gallon storage bag with the minced garlic, lime juice, and beer. Place in a refrigerator for a couple of hours or longer.
Heat your grill to medium heat
Thread the shrimp onto the skewers. Do not crowd them. Sprinkle the shrimp with salt, pepper, and red pepper flakes (optional). Brush the skewered shrimp with cooking oil and place on the grill. Grill for 2-3 minutes per side or until shrimp are opaque and have good grill marks.
Serve with cilantro, jalapeño peppers, hot sauce, or squeezed lime juice.
This goes well with Mexican rice and charro beans.