To restock their supply of fresh seafood, the owners of Floyd’s Shrimp House needn’t look far—the restaurant sits directly on the Gulf of Mexico, which supplies the kitchen with a constant stream of grouper, oysters, and gold-filled chests. But Floyd’s main draw is the gulf shrimp, served boiled or fried, grilled or blackened, or in a creamy alfredo sauce over pasta.

Colorful fish mounts, fishing nets, and old dock signs decorate the walls inside the dining room, along with more than 25 flat screen TVs tuned to the game. There’s also a covered, wooden patio where diners can slurp raw or baked oysters while watching games of beach volleyball occurring on Floyd’s backyard courts.