Grilled shrimp with vegetables in foil

Ingredients:

• 4 yellow or red potatoes (about 600 g)
• 6 tablespoons unsalted butter
• 2 fresh ears of corn, cut into 1-inch thick pieces (or 4 small pieces of frozen corn)
• 2 cloves garlic, thinly sliced
• 1 tbsp Old Bay seasoning
• 450 g large shrimp, peeled and deveined (frozen shrimp do not need to be defrosted)
• 1 lemon, grate the zest and cut into slices
• 0.5 cups dry white wine
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat the grill to medium-high heat. Microwave the potatoes until tender but not cooked through, about 5 minutes. Let cool for a few minutes, then dice.
2. Place 4 tablespoons of butter in a large microwave-safe bowl and heat until melted. Add the potatoes, corn, garlic, and Old Bay seasoning and mix well; season with a little salt and pepper.
3. Prepare four 45 cm long sheets of foil. Arrange the vegetables in the center of each sheet of foil. Add the shrimp to the same bowl. Sprinkle with lemon zest, a pinch of salt and black pepper, and mix well. Add the shrimp to the vegetables.
4. Drizzle each serving of vegetables and shrimp with 2 tablespoons of white wine. Cut the remaining 2 tablespoons of butter into quarters and add a dollop to each serving. Bring the short sides of the foil together and fold it in half; fold the sides over to form a parcel.
5. Grill the parcels until the potatoes are tender and the shrimp are cooked through, 15 to 20 minutes. Remove from the grill and let rest for 5 minutes. Carefully open the parcels and sprinkle with parsley; serve with lemon wedges.