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

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

Stir 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 to let the flavors 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. Add the shrimp and lobster tails, stirring occasionally, and cook just until the shrimp turn pink—this should take about 2 to 3 minutes.

Step 3

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

Step 4

Take the skillet off the heat and stir in the chilled Key lime butter mixture until it melts into the seafood and mushrooms, creating a delicious, tangy sauce. Serve immediately and enjoy!