STRATEGY FOR ... SEAFOOD BOARD

1 Thaw and pat dry shrimp. Mix sriracha with cocktail sauce for some heat.

2 Pre-shuck oysters and refrigerate until ready to serve.

3 Crush ice in a resealable bag and scatter onto a platter. Serve oysters on top.

4 Stir salsa verde with chopped cilantro, olive oil and sour cream for a fresh green seafood dip.

5 Serve prepared toasted nori sheets sprinkled with sea salt for making impromptu wraps.