SEAFOOD SUNDAY

It's grilling time; instead of the old traditional burgers and steaks try something new. This recipe is from the current issue of FOOD NETWORK MAGAZINE. 

GRILLED BEER AND BUTTER SHRIMP WITH POTATOES
1 1/2 lbs. small potatoes, halved
1 medium red onion, cut into wedges
3 tbsp. unsalted butter, cut into pieces
Kosher salt
1 12oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined(tails left on)
3/4 tsp. Old Bay seasoning
1/4 c. chopped fresh parsley

Preheat a grill to medium high. Stack 2 large sheets of heavy duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 2 tbsp. butter and sprinkle with 1/2 tsp. salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
 Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20-25 minutes.
Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tbsp. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6-8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.