I often plan meals in advance, but on this trip I embraced spontaneity. Our first stop in town we bought fresh shrimp, oysters, and snapper. At camp, I laid out spices, herbs, citrus, and fresh produce.
That evening, I prepared:
- Grilled oysters with garlic-herb butter
- Shrimp skewers with lime, paprika, and chili
- Fish tacos with slaw, avocado, and crema
- Corn on the cob grilled with herb-butter
- Key lime pie jars for dessert
We invited neighbors to share. They brought sides: coleslaw, hush puppies, chocolate cake. The clubhouse filled with laughter, clinking plates, and waves of conversation.
We feasted until dusk turned indigo. Later we sat on docks, legs dangling, talking until fireflies came out. I can still taste salt and butter.