Cut the steak into 1 inch cubes. To prepare the shrimp, pull of the head with your fingers, and feel off the outer shells, leaving the tails on. Using a sharp knife make a shallow slit along the underside of the shrimp, pull off the dark vein and discard. Rinse under cold water and dry well with paper towel.

Thread and equal number of steak cubes and shrimp onto two metal kabob skewers or pre-soaked wood skewers.

Season the kabobs to taste with pepper.

Preheat the barbecue. Meanwhile put the butter and garlic into a small pan and heat gently until melted. Remove from heat and add parsley, lime rind and juice and salt and pepper to taste. Leave in a warm place so that the butter remains melted.

Brush the kabobs with melted butter. Put the kabobs onto a grill rack and cook over medium heat for 4-8 minutes until the steak is cooked according to your taste and the shrimp turn pink.
Turn the kabobs frequently during cooking and brush with melted butter.

Serve the kabobs hot on the skewers. Garnish with lime wedges and parsley sprigs and serve with crusted bread to mop up the butter juices!