This year’s EOD Memorial Weekend took place on April 30-May 3. The events are in my hometown of Fort Walton Beach/Destin, FL, since the EOD school is located in Niceville, FL. My husband has been EOD for 3 years now but this year was the first year we were able to attend. The amazing EOD Warrior Foundation puts on the weekend including a conference, golf tournament, auction, ball, and most importantly the Memorial Services to honor the fallen EOD techs we lost that year. There’s also an EOD Cellars Wine Tasting at my favorite restaurant, McGuire’s Irish Pub (Tackitt Vineyards is owned by Leon Tackitt who is retired EOD) and a Crawfish Boil hosted by another local fave, HelenBack in Niceville, FL. 

 

 

Because of a massive storm that caused flooding we missed the Wine Tasting and conference this year but we were still able to attend the auction, memorial, and the ball. Ashton, who had just returned from deployment at the time, surprised me with tickets to the ball, saying that “every girl deserves to attend a ball at least once in her life”. {So true!} 

 

On May 2nd, we stopped by the Emerald Coast Convention Center to check out the EOD Auction. We purchased a few shirts from the EOD Warrior Foundation {my favorite says Bring on the Boom!} and mingled with fellow EOD, their families, and community supporters. The next morning we arrived at the EOD Memorial in Niceville and paid our respects to the fallen EOD techs. This was the 45th Annual Memorial Ceremony and names of fallen EOD on the wall date back to WWII. General Odierno, the Chief of Staff of the Army, was the guest speaker. 

View a video of the EOD Memorial Ceremony here. 

 

Finally, Saturday night we attended the EOD ball at the convention center. I could not believe the number of people who attended! The EOD community really came together for this great fundraiser for the EODWF! Everyone dressed in formal attire, there were professional pictures, drinks, dancing, cake, and a sit down dinner. Even though it was a ball and we had a great time meeting all our fellow EOD families, it was also a nice celebration of each of the 8 EOD techs we lost last year. Before dinner, we listened to a speaker and watched a video on each of these brave men and learned a little about them and their families. 

 

SSG Wade Bennett 11-2012
SSG Joshua Bowden 08-2013
SFC Jeffrey C. Baker 05-2013
SSG Nicholas J. Reid 12-2012 

 

The two keys to light and crunchy shrimp: rice flour and panko bread crumbs! 

Start with small-medium shrimp (about 40/60 size). Peeled, deveined, and tails removed. 

Heat oil over medium (I fill a heavy bottom pot or a cast iron skillet half way). I use vegetable or canola oil.

Tip on how to tell if your oil is ready:

drop a pinch of flour in the oil. If it sizzles, it’s ready.

Add your peeled shrimp to a large bowl of buttermilk.

 Let marinate for a minute while you set up your breading station.

Remove to a paper towel lined plate to quickly drain.

Remove Bang Bang sauce from the fridge and spoon into a room temp bowl.

 Cold sauce + room temp bowl + hot shrimp= perfectly saucy coated shrimp. 

Immediately toss your hot shrimp in the bowl with the sauce. Use tongs to toss and coat.

Since you are frying your shrimp in batches, you can spoon the cold sauce in the bowl in batches too.

A little sauce goes a long way!

Serve as an appetizer or pair with cucumber salad, Miso soup, and Inari (sweet rice and tofu pockets made by my Mom!) for a delicious and filling meal! 

Piled high and garnished with green onions just like Bonefish Grill! 

Serve with chopsticks and dig in! These spicy shrimp are dynamite!

Almost every {beautifully decorated} table was full. 

What an amazing turnout for a great event! 

My Dad’s company, Wyndham was a big supporter of the ball. Thanks Wyndham!

The cake cutting ceremony…and what was left once we got to it!

Yep, that’s my husband busting a move or two on the dance floor! 

I loved my hot pink dress {found at Macys}!