A lighter dinner option, these tasty kebabs will be a hit at barbecues all summer long.
Cut up red peppers and onions, and cauliflower.
Put cauliflower in boiling water for 2 minutes, drain and set aside.
In a bowl, whisk lime juice, white wine, curry paste, oil and herbs together.
Toss shrimp and all vegetables in marinade.
Refrigerate for a minimum of 1 hour, up to 12.
Place shrimp and vegetables on skewers, alternating.
Grill on BBQ, medium heat for 15 – 18 minutes, turning once.
Serve with rice.