Melt 1 tablespoon butter in a 12-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in beer and clam juice, bring to boil, and cook until reduced to 1/4 cup, about 5 minutes.

Reduce heat to medium-low, add shrimp and cook until opaque through, 3 to 6 minutes depending on size of shrimp. Stir about halfway through cooking. Remove from heat and stir in green onions cilantro, hot sauce, and remaining 3 tablespoons butter. Season with salt and pepper to taste and serve.