Gunner, I bought a sack of IQF 12-16's from one of the docks in I.C. about 15yrs back and I had the same issue. I find that if you have them at near room temp before dropping them in boiling water, cooking at 3-4 minutes tops after it reaches a rolling boil again the immediately 'quenching' the boil with ice cubes or cold water (I cool until I can keep my fingers in the water for about 4 seconds without 'losing my religion'). I then let 'em soak for at least 15 minute (but they can hold at that temp without overcooking for quite longer) before serving. This helped quite a bit but there was always a few that had the sticky shells regardless. BTW...this works great on fresh shrimp and other critters as well. with crabs/crawfish I let it boil a few minutes more but not much more.
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