Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter

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Prep: 30 min
Cook: 10 min
Ready In: 40 min

“About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.” - by RyanVF

Ingredients

1/2 cup butter, softened
1 tablespoon hot pepper sauce
1 1/2 tablespoons key lime juice
2 tablespoons butter
2 pounds medium Key West pink shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shell and coarsely chopped
1 pound fresh mushrooms, sliced
1 1/2 teaspoons minced garlic
1/4 cup white wine

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Metric US

Original recipe yields 4 servings

Directions

Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
Remove from heat and stir in the Key lime juice mixture until melted.