(these can be shell on, as Alaskan Spot Prawns are fresh water they do not need to be divined).

1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 cloves garlic, minced, grated lime peel, squeeze in half a lime juice
1/2 teaspoon fresh-ground pepper

Directions:
1. Mix dry ingrediants in a bowl. Rinse the spot prawns and dry them well.
Add to dry mixture in a bowl or in a bag to the prawns.
Cover and refrigerate for 45 minutes to 1 hour.

2. Combine olive oil cilantro, garlic, lime peel, and pepper in a bowl.
Add prawns and mix again, coating them.

Put prawns on skewers place them on a well-oiled barbecue grill.
Use high heat on a gas grill, close cover of the grill.
Turn spot prawns over only once, when prawns are opaque.

Provided by: Alaskan Seafood Harvest

Preparation Instructions

1. Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.
2. In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours.
3. In a flat dish, stir together the flour, bread crumbs, polenta and cornmeal. Lift the clams out of the buttermilk and let excess milk drain off. Dredge the clams in the flour mixture and lay on a wire rack to dry for a few minutes.
4. Preheat the oil in a deep pot or wok to 375 degrees F. When the oil is hot, fry the clams, 2 at a time, for 1 minute. Lift from the hot oil with a slotted spoon and drain on paper towels. Let oil reheat for a minute or 2 before adding more clams. Serve hot with tartar sauce.

Recipe Courtesy of Adam Sappington of Wildwood restaurant

Preparation Instructions

1. Remove lid of oyster shells
2. Place a single layer of oyster shells in a 9-by-13-inch baking dish. (Nestle shells in rock salt or on crumpled foil to secure.) Place one oyster in each shell.
3. Squeeze all the moisture out of the spinach
4. Melt margarine or butter with lemon juice, onion, tarragon, lemon pepper, and Tabasco in a skillet over medium-high heat. Saute until soft, about 5 minutes, stirring frequently.
5. Top each oyster with a generous tablespoon of spinach mixture. Sprinkle with Parmesan cheese.
6. Bake at 450 F. until cheese is golden brown, about 10 minutes.

Preparation Instructions

1. Saute mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.