05-04-2025, Florida Key West Trip 3/27 – 6/30 2025, 96 Days, 7986 Miles, 44 Stops

04 May 2025, Keys Palm Luxury RV Resort, Key Largo, Florida

I slept in today, and it felt great. We made a grocery list, then checked with the Reynolds to see if they needed anything. Jan found a scrumptious shrimp recipe she wanted to make for everyone tonight. She also found a local fish market she wanted to check out for the shrimp.

We all jumped into our jeep and off to the grocery store, then to the fish market. I spotted an iguana in a parking lot, so Barry turned into it. It was about 3’ long. 

At the fish market, we split the purchase with J&K. We came home with Key West large pink shrimp and stone crab claws for dinner tonight. None of us has ever had stone crab claws, so we took the sales guy’s word and bought some. 

After we got home, put away the groceries, Barry and I went to West Marine to find a step for the RV. There is a significant drop from our bottom step to the ground at this park, so it would be helpful, but unfortunately, we had no luck. But I did find a few other things. 

Once home and groceries put away, I went to the pool to read. I talked to a guy who works for the resort, and he showed me a tarpon that was swimming around the docks. He was about 4’ long. Then I saw a few fish about one foot long, including one with a long, skinny nose that was about two inches long. I was informed that the long, skinny nose fish is a gar fish.

Barry joined me for a bit by the pool. Then we walked over by the docks to see if the Tarpon was swimming around, and he was.  

Dinner was fantastic. Jan’s recipe was a big hit. It was so tasty! The Stone Crab Claws were sweet and my new favorite. Too bad we can only get them in Florida. We will be having Stone Crab Claws a few more times.

Later, we watched the sunset. What an incredible day of doing nothing. 

Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce

Ingredients:

- 1 lb shrimp, peeled and deveined

- 1 cup jasmine rice

- 2 cups water

- 1 ripe avocado, diced

- 1 cup cherry tomatoes, halved

- 1/4 red onion, thinly sliced

- 1/4 cup fresh cilantro, chopped

- 1 lime, juiced and zested

- 2 tablespoons olive oil

- 1 teaspoon garlic powder

- 1 teaspoon chili powder

- Salt and pepper to taste

Directions:

1. In a saucepan, combine jasmine rice and water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked and water is absorbed.

2. While the rice is cooking, in a bowl, toss the shrimp with olive oil, garlic powder, chili powder, salt, and pepper.

3. Heat a skillet over medium-high heat and add the seasoned shrimp. Cook for 2-3 minutes on each side until they are pink and opaque.

4. In a mixing bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and lime zest. Gently toss to combine.

5. Once the rice is ready, fluff it with a fork and divide it into bowls. Top each bowl with cooked shrimp and the avocado-tomato mixture.

6. Drizzle with additional lime juice if desired and serve immediately.

Copyright © 2025 by Jacqueline Threet Henderson, Jacqueline's Jaunts. All rights reserved.