Beer-grilled shrimp with potatoes

Ingredients:

• 675 g king prawns, peeled and gutted (tails can be left on)
• 3/4 tsp Old Bay seasonings
• 675 g small potatoes, cut in half
• 1 medium red onion, cut into wedges
• 3 tbsp (45 g) unsalted butter, cut into pieces
• Coarse salt
• 360 ml of light beer
• 1/4 cup chopped parsley

Preparation:

1. Preheat the grill to medium-high. Fold heavy-duty foil into two layers. Place the potatoes and onions in the center. Fold the edges of the foil into a bowl. Spread 2 tablespoons (30 g) of butter over the vegetables and sprinkle with 1/2 teaspoon of salt. Pour in about 2/3 of the beer. Cover with another layer of foil, crimping the edges tightly.
2. Place the resulting foil packet on the grill, cover and cook for 20-25 minutes, until the potatoes are tender (they should be easily pierced with a fork).
3. Meanwhile, fold two more layers of foil. Place the shrimp in the center. Fold the edges to form a bowl. Spread the remaining butter (1 tablespoon) over the shrimp, sprinkle with Old Bay seasoning, and pour in the remaining beer. Cover with another layer of foil, sealing the edges tightly.
4. When the vegetables are almost done, place the bag of shrimp on the grill, cover, and cook for 6-8 minutes, until the shrimp are pink. Sprinkle the vegetables with parsley and salt to taste. Serve with the shrimp and any liquid that has accumulated in the foil packets.