Shrimp and Cherry Tomato Kebabs

Prep time: 15 minutes | Cook time: 5 minutes | Serves 4

1½ pounds (680 g) jumbo shrimp, cleaned, shelled and deveined

1 pound (454 g) cherry tomatoes

2 tablespoons butter, melted

1 tablespoons Sriracha sauce

Sea salt and ground black pepper, to taste

1 teaspoon dried parsley flakes

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon mustard seeds

½ teaspoon marjoram

Special Equipment:

4 to 6 wooden skewers, soaked in water for 30 minutes

1. Put all the ingredients in a large bowl and toss to coat well.
2. Make the kebabs: Thread, alternating jumbo shrimp and cherry tomatoes, onto the wooden skewers. Place the kebabs in the air fryer basket.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC), and set time to 5 minutes.
4. When cooking is complete, the shrimp should be pink and the cherry tomatoes should be softened. Remove from the oven. Let the shrimp and cherry tomato kebabs cool for 5 minutes and serve hot.