Spicy shrimp in beer in foil

Ingredients:

• 0.6 kg large shrimp, peeled, deveined and shelled
• 5 cloves garlic, crushed
• 2 tsp chipotle hot sauce + additionally to taste
• 2 tsp ground cumin
• 1 teaspoon dried oregano
• 1/4 tsp ground coriander
• 3/4 teaspoon coarse salt
• 0.5 cup Mexican lager, such as Corona
• 2 tbsp (30 g) butter, cut into pieces
• 1 lime, cut in half
• 1/4 cup chopped cilantro
• 2 cups cooked white rice

Preparation:

1. Preheat grill to medium heat.
2. Line a 12x18-inch sheet of heavy-duty foil. Fold the four sides up to form a wall, and arrange the shrimp in the center of the foil. Toss the shrimp with garlic, chipotle sauce, cumin, oregano, coriander, and salt. Pour in the beer. Top with pats of butter. Cover with another large sheet of foil and pinch and fold the edges together to seal tightly.
3. Transfer the foil packet to the grill, seal, and grill until the shrimp are pink and cooked through, 4-6 minutes. Remove from heat and let stand for a few minutes. Carefully, being careful not to burn yourself with steam, tear the packet open. Squeeze the shrimp with lime juice and sprinkle with cilantro. Serve the shrimp with rice and extra chipotle sauce.