Saute the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.
Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.
To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.