This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
The perfect recipe for barbecue season, these Grilled Spicy Lemon Garlic Nam Prik Shrimp Skewers are destined to be the hit of every occasion they’re served at.
This recipe has been in our family for years, changing a little over time, with every hand it passes through, and evolving into something truly delectable.
Imagine my utter horror when the little slip of paper it was written on, with all it’s edits, went missing off the side of our fridge!
Once I got over my initial shock, I was mortified that this slip could’ve happened on my watch. We tried, and tried in vain, to recreate it.
It was good. Even the bare bones of this recipe you can’t go wrong with. It just wasn’t the same though. It wasn’t nearly as good as it should’ve been.
Up until this point, we’d always called it Man Prik shrimp. It was even written that way on the recipe slip. So naturally my husband’s suggestion was to google that- Man Prik shrimp. Me, oblivious as usual, and not thinking anything of it, did just that.
Do not, I repeat, DO NOT do that. Google is not your friend on that search. You will see things that you can never un-see.
As luck would have it though, we moved recently- and happened to find the recipe tucked up and hidden away under the old refrigerator. In a wee little corner, that no broom or arm could’ve ever hoped to have reached.
As soon as it was back in my hands, I knew I had to share it with you all for #BBQWeek.
With this warm weather, we seem to have skipped Spring completely and plunged head long into Summer. That being said, barbecue season (aka grilling season) is upon us.
While I love a good chicken or steak recipe on the grill, kabobs or skewers are my absolute favorite. So many different flavors can be combined into one magical concoction.
In the years since first using this recipe, I’ve learned that ‘nam prik’ is actually a Thai term for super spicy.
This recipe isn’t super spicy, but it does have a nice kick to it.
With a homemade marinade consisting of rice wine vinegar, lemon juice, olive oil, red pepper flakes, several cloves of garlic, and the zest of one lemon- it’s a marinade meant to make a splash.
- 1 lb peeled, deveined large shrimp
- 1/2 cup seasoned rice wine vinegar
- 1 tbsp fresh lemon juice
- 1/4 cup olive oil
- 1 tsp crushed red pepper
- 2-3 tsp hot chili sauce
- zest from 1 lemon
- 2-3 cloves garlic, minced
Rinse & drain the shrimp.
In a large mixing bowl, add all of the other ingredients. Using a wire whisk, whip them together until evenly combined.
Add the shrimp to the mixing bowl, tossing to coat. Cover, and refrigerate, stirring occasionally, for 2 hours.
Thread the shrimp onto metal skewers, leaving at least an inch of space on each end.
Cook the skewers on the grill, over medium heat, cooking just until pink, basting again with the marinade, and flipping. When the other side has just turned pink throughout, immediately remove the shrimp from the grill to a waiting platter.
Serve on the skewer, or removed to a plate. Enjoy!
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
See what the bloggers served up Wednesday for #BBQWeek
Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
Everything Bagel Pasta Salad by Hezzi-D’s Books and Cooks
Grilled Asparagus Salad by Cindy’s Recipes and Writings
Grilled Chicken Tikki Tacos by A Kitchen Hoor’s Adventures
Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
Grilled Nam Prik Shrimp Skewers by 4 Sons ‘R’ Us
Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Real Hawaiian Macaroni Salad by Jonesin’ For Taste
Jersey Style Hot Dogs by Jolene’s Recipe Journal
Peppercorn Blue Cheese Burgers with Cherry Sauce by Strawberry Blondie Kitchen
Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n’ Cooks
Texas-Style Smoked Beef Ribs by Palatable Pastime
Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.