Brined jumbo shrimp in a glossy garlic, lemon, vermouth and butter sauce, with crisp lemon-garlic breadcrumbs and garlic-rubbed grilled sourdough.

Plump shrimp poached in a garlicky white wine and tomato sauce, finished with dill and soft crumbled feta. Serve with plenty of crusty bread.

Golden, cheesy, oven-crisp shrimp tacos with avocado, lime, and a gentle heat. Brined shrimp in smoky tomato sauce, topped with melted Monterey Jack and fresh toppings. An easy baked taco recipe by Chef Jon Ashton.

Crisp fish still whispering heat from the pan, cool cabbage tucked in like a quiet thought, and a sauce that drifts between smoke and cream. A squeeze of lime, sharp and bright, and suddenly everything wakes up.

Plump mussels bathed in buttery wine, golden fries waiting to be dragged through the broth.

Golden curls of crispy calamari — light as a whisper, gone in a bite, kissed by lemon and the sea.

Saffron rice with a golden crust, chicken, chorizo, shrimp, squid, mussels, clams and lobster: Chef Jon Ashton's seafood paella for a crowd.

A buttery saffron seafood risotto with shrimp, bay scallops and squid that tastes like Martha’s Vineyard in late summer.

Spaghetti vongole is the sea on a plate: littleneck clams, garlic, chili, white wine, lemon and parsley. A Martha’s Vineyard story from Chef Jon Ashton.