24 large shrimp

Marinade:

4 cloves garlic
1 chili pepper
1 shallot
4 tbsp. olive oil pinch of smoked paprika powder

Peel and devein shrimp. Remove seeds from chili. Finely slice garlic, chili pepper and shallot. Mix with olive oil and a pinch of smoked paprika powder. Add shrimp and let marinate for 2 hours.

Air Frying:

8 large sweet potatoes
2 tbsp. olive oil
2 tbsp. fresh rosemary
1 tbsp. honey
6 lemongrass stalks (optional)
lime slices, for garnish

Cut large sweet potatoes into thick slices and mix with remaining 2 tablespoons olive oil, finely chopped fresh rosemary and honey. Bake sweet potatoes in air fryer for 20 minutes at 350°F.

Use lemongrass stalks as skewers (or use regular wood skewers), with 4 shrimp per stalk. Bake shrimp on the potatoes for 8 minutes at 400°F. Serve with lime slices.

Note: For the best results, cook in two batches. Recipe may be halved.

Serves 6.