Heat the olive oil in a large skillet. Once hot, add the garlic, onion, and serrano peppers. Sauté until they begin to soften, then add the bell peppers.

When the vegetables are well cooked, add the shrimp.

When the shrimp turn pink, add the beer, lime juice, and Worcestershire sauce.

Let it simmer for 8 minutes. Season with salt and pepper to taste, and add the Tabasco sauce.

Serve with tostadas, bolillo rolls, or tortillas.