Baked shrimp with herbs

Ingredients:

• 550 g medium shrimp, peeled, deveined and tailed
• 2 bunches kale, stems trimmed, leaves cut into pieces (about 10 cups)
• 2 cloves garlic, thinly sliced
• 1 orange bell pepper, cut into 2.5cm pieces
• 4 tablespoons grape seed oil
• 2 tsp red curry paste
• 1 lime, halved + lime wedges for serving
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp unsalted roasted cashews, chopped
• Cooked basmati or brown rice, for serving

Preparation:

1. Preheat oven to 175°C.
   
   Rinse the cabbage and shake off excess water. In a large bowl, combine the cabbage, garlic, bell pepper, 3 tablespoons of oil, a large pinch of salt, and a few grinds of black pepper. Spread the mixture on a rimmed baking sheet. Bake, covered with a sheet of parchment paper, until the cabbage is wilted and tender and the peppers are soft, about 35 minutes.
2. Meanwhile, toss the shrimp with the curry paste, juice of half a lime and the remaining 1 tablespoon oil.
3. When the vegetables are done baking, remove the parchment and toss them. Arrange the shrimp on top in an even layer and bake until cooked through and firm, 10-12 minutes.
4. Top with basil, cilantro, mint, and cashews, and squeeze the juice from the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.