One of my goals was to eat local. I visited fish markets and picked up gulf shrimp, oysters, and fresh catch of the day. That night I hosted a mini “seafood feast” at my campsite:
- Grilled shrimp skewers with garlic butter
- Oysters on the half shell with lemon and hot sauce
- Cajun blackened fish fillets
- A side of grilled asparagus and corn
- Homemade key lime pie (using a camp stove and a small pie pan)
We ate under lantern glow, listening to the bay’s whisper. It felt luxurious, indulgent, yet anchored in the simplicity of coastal life.
