Before starting, wash and dry all produce. While you prep, preheat grill to 500°F over medium-high heat. Cut potatoes into ½-inch pieces. Toss potatoes and onions with 1 tbsp oil and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Season with salt and pepper. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4ppl, using 2 sheets of foil per pouch). Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 18-20 min.

While potatoes cook, quarter zucchini lengthwise. Drizzle with 1/2 tbsp oil (dbl for 4ppl) and season with salt and pepper. Roughly chop parsley and tarragon leaves. Peel, then mince or grate garlic. Cut 2 tbsp butter (dbl for 4ppl) into cubes. Drain and pat shrimp dry with paper towels. Season with salt and pepper. Pat steak dry with paper towels. Season with salt and pepper then drizzle with 1/2 tbsp oil (dbl for 4ppl).

Layer two 24x12-inch pieces of foil. Arrange shrimp on one side of foil. Top with butter, garlic, half the tarragon and half the parsley. Fold foil in half over shrimp and pinch or fold to seal pouch (NOTE: Make 2 pouches for 4ppl, using 2 sheets of foil per pouch). Place pouch on side of grill with potatoes, close lid and grill, until cooked through, 7-9 min.**

Lightly oil grill grates on other side of grill then add steak. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.***

Add zucchini to side of grill with steak. Grill, turning zucchini occasionally, until tender, 8-10 min.

Thinly slice steak. Carefully open foil pouches. Divide potatoes, steak, shrimp and zucchini between plates. Drizzle over tarragon butter from foil pouch. Sprinkle with remaining tarragon and parsley.