It was festival season. I drove into town for Market Days — stalls of local crafts, fresh seafood, Texas art, homemade jams. I sampled freshly shucked oysters, popcorn shrimp, Gulf crab cakes.
Later that week, the Shrimp Fest rolled in. The air buzzed with live bands, children running, smell of grill smoke. I joined in and ordered a heaping plate of shrimp scampi, shrimp po’boys, shrimp gumbo. Inspired, I returned to The Palms and tried a shrimp and sausage gumbo — okra, onions, bell peppers, homemade roux, gulf shrimp and andouille sausage simmered together. We enjoyed it communally with rice and crusty bread.
That evening, the park staged karaoke in the clubhouse. I sang a sea shanty and clinked beers with new friends. The salt air, laughter, music — all blended into one unforgettable night.