Hours: 11 a.m. to 11 p.m. daily; Jesse Deese plays on Thursday nights
Oyster Challenge: Eat 69 oysters, get a free T-shirt

"It's a great little place. We serve ice cold oysters, ice cold beer and seat over 300 people seven days a week," said Mack Carter, who has owned Shuckums for 30 years. You can sit out on the front deck and still see the Gulf, "still see people cruisin' the strip - a Panama City Beach tradition."

Get oysters raw, steamed, fried or baked (P.C, Jalapeno, Krab, Mexican, Texas, Bacon, Cajun, Chipotle, Italian, Loaded or Fresca baked).

"We have eight to 10 shuckers going at a time, 11 during summer months, sometimes 12 oyster shuckers," Mack said. "We wear 'em out. It's not always how fast you can shuck 'em, it's how long you can shuck 'em."

For true oyster lovers, these salty gems need no toppings, though a little horseradish, fresh lemon and splash of hot sauce never hurt.

"A lot of people who come here have eaten their very first oyster here," Mack said. Those kids grow up and bring their kids back to sit on the bar stool and eat an oyster.

What do they do with all of those shells? The back parking lot has them stacked "4 foot deep, covers 2 acres," Mack said.

Almost everything is homemade, including the thin, crispy chips. Their gumbo, loaded with fresh seafood and andouille sausage, has won awards at seafood festivals.

The crab cakes, full of real lump crab meat and a few green onions are seared on the flat grill for slightly crisp buttered outside, are melt-in-your-mouth goodness. You don't need the Stone Ground Mustard Sauce drizzled on the plate, but it is a nice balance to the richness.

"We serve shrimp of every variety," Mack said, "grilled shrimp, fried shrimp, steamed shrimp, popcorn shrimp."

On Front Beach Road, Shuckums has been in the middle of the action since 1967.

"It's Spring Break, horse shows, bikers, high schools with mom and dad, and they all blend so well at Shuckums. It's a place for everybody," Mack said.