I don't know about you, but in our family, barbeques are a man-only domain. Try and lend and a hand and it's practically skewers at dawn!

It's so chauvinist really, but who am I to complain when I can sit and relax in the sun whilst someone else cooks and pours me a glass of wine?

My only problem is that during barbeque season, it's hard to stay healthy! "Well we've got ribs, burgers, steak, sausages… and there's beer and chips on the table" - do you know what I mean?

I understand that this is heaven for many people, but that's a lot of saturated fat rushing round your body, making your blood sticky and clogging up your arteries!

Now I'm not proposing that you ban red meat from your barbeques, but it would be great to include chicken, fish and vegetarian options too.

You can buy gorgeous marinades for chicken and fish, or you can make your own - try mixing lemon juice and fresh dill, or simply using basil, tomato or olive pesto to add flavour.

The best vege burgers I've ever tried are the "Organic Sunshine Burgers" available at Lindos and Harrington Hundreds.

They are made using rice, sunflower seeds, carrots and seasoning - and that's it, no strange chemical proteins and no list of ingredients as long as your arm!

This week's recipe is for those who are feeling creative and want to get a little healthier this summer. It does involve a little preparation, but it's SO easy and it tastes fabulous.

Whether you're an alpha-male that hogs the barbeque, or a girl brandishing your skewers with glee, I promise you - you'll love it!

A quick word for those with high cholesterol - shrimp do have a fairly high cholesterol content, so only have them occasionally and don't eat other high cholesterol foods in the same day.

You could also swap the shrimp for chicken and cook the skewers a little longer. If you are vegetarian, I recommend swapping the shrimp with tofu, but be sure to marinade the tofu for at least two hours so that it fully absorbs the flavour.

Shrimp & Mango skewers with a Ginger-Lime glaze

3 tbsp. olive oil

1 inch of fresh ginger, peeled and minced

2 cloves of garlic, minced

1 tsp. cayenne pepper

2 tsp. honey

1 lime, squeeze the juice, also grate the zest of half the lime

36 jumbo shrimp, rinsed, peeled (tails on or off)

2 firm but ripe mangoes, stone removed, peeled and each cut into at least 12 cubes

2 red peppers, deseeded and each cut into 12 pieces

12, 12-inch skewers (soak these for 30 minutes and then drain)

Mix the olive oil, ginger, garlic, cayenne pepper, honey and lime ingredients together in a large bowl to make a marinade. Add the shrimp, peppers and mangoes. Stir and coat in the marinade. Load the ingredients onto the skewers. I suggest alternating pepper, mango and three shrimp. Place in a dish and pour over remaining marinade.

Chill in the fridge for one to four hours. Grill over a medium-high barbeque. Approximately three minutes each side.

Serve with corn-on-the-cob (easy on the butter!), a large green salad and baked sweet potatoes. Delicious & Nutritious!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is a fully qualified clinical nutritionist. You can contact her on 291-4725 or clinicalnutrition@gmail.com