Kids in Cars Cruising for Kudos!

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I’m so honored to be selected to be on featured of Kids in Cars Cruising for Kudos, a program that shares stories of kids in the community. Radio personality Shellie Hart from Warm 106.9 was so much fun to hang out with! We rode around and had a little chat, then used the beautiful kitchen at Albert Lee to cook my favorite Salt-Grilled Shrimp with Lemon Basil Dipping Sauce for several kids to try. One boy hadn’t tried shrimp before, and he liked it! 😀

What a cool program – if you know of a kid you’d like to nominate, do it here!

Here is the full video:

Thank you so much, Shellie and Warm 106.9!


5 from 1 vote

Salt-Grilled Shrimp with Lemon Basil Dipping Sauce

Bart van Olphen, one of my friends from Jamie Oliver’s Food Tube, shared this traditional cooking method he learned in Madrid and I absolutely love it. The salt distributes heat evenly and crisps the shell. All of the juices and flavors stay in the shrimp, so it’s tender and perfectly cooked. It also goes well with my Lemon Basil Dipping Sauce. I use this sauce dip for veggies and meats, but the combo of the shrimp and sauce is my absolute favorite! You can make the dip ahead of time and salt-grill the shrimp once your guests arrive. They will be so impressed!
Total Time 30 minutes
Servings 4 appetizer servings
Author Amber Kelley


  • Salt
  • 1 pound/455 g large unpeeled shrimp or prawns
  • Lemon Basil Dipping Sauce recipe follows


  1. Heat a plancha, cast-iron grill, or skillet over high heat.
  2. Pour lots of salt onto the plancha/grill/skillet. You want to create about a 1/2-inch/1.5 cm- thick “bed” for your shrimp.
  3. Continue to heat the salt. Listen closely: if you hear mild popping sounds from the salt, you know it’s hot enough.
  4. Place the shrimp on the salt, making sure not to crowd them. Gently press them into the salt with your fingers or tongs.
  5. Cook for 3 to 4 minutes, or until the bottom half of the shrimp turns color, indicating the bottom half is cooked (time depends on the size of your shrimp).
  6. Flip over, and cook the other side for 3 to 4 minutes more.
  7. Flake any dark salt crusts off the shrimp and transfer to a plate. Let everything cool slightly.
  8. Serve with the Lemon Basil Dipping Sauce (recipe follows), and let guests peel the shrimp themselves.

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