Do you want others think you are a real chef?. I am talking of those frozen seafood as shrimps or salmon (fish). Tips, if it is fish, let it at room temmp. until you can cut it in thin slices with an electrical knife or a very sharp one, once you cut them, and in case of small ones, place them in a plastic strainer, over another tray anything that they can defrost, WITHOUT the water of it touches the shrimps-fish-meat, inside the fridge, so they defrost very slowly. Next day, they will be defrosted (believe me), but without the water that you will discard. Then add oil,any you like, lots of, some salt, and lemon juice. Let them always covered with Saran Wrap or any brand of that kind of plastic. Just before you serve them, drain all the oily juice.
For shrimps, I use golf dressing (just mayonaisse, ketchup and a touch of whisky, or cognac), for salmon or another fish, I love Carpaccio, I place the slices with care, add olive oil, lots of capers, over some lettuce, a touch of light soy sauce, and some thin slices of gruyere cheese (not dry). Do not forget that those frozen meats, fish or shrimps are cleaned before so NO boiling water to wash them, or they will shrink, Enjoy