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

Ingredients

• ½ cup butter, softened
• 1 tablespoon hot pepper sauce
• 1 ½ 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 ½ teaspoons minced garlic
• ¼ cup white wine

Step 1

Whisk half a cup of butter with some hot pepper sauce and fresh Key lime juice in a small bowl. Cover it with plastic wrap and pop it in the fridge for at least three hours so the flavors can come together.

Step 2

When you’re ready to cook, melt a couple of tablespoons of butter in a large non-stick skillet over medium-high heat. Toss in the shrimp and lobster tails, stirring occasionally, and cook until the shrimp just turn pink—this should take about 2 to 3 minutes.

Step 3

Turn the heat down to medium, then add in the mushrooms, garlic, and a splash of white wine. Keep stirring and cooking until the mushrooms release their juices and become tender, which usually takes around 5 minutes.

Step 4

Finally, take the pan off the heat and stir in the chilled Key lime butter mixture. Let it melt into the seafood and mushrooms, coating everything in that bright, buttery sauce. Serve right away and enjoy!