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

Name: Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Total time: 40
Yield: 4
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

Recipe by RyanVF from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

½ cup butter, softened
•

1 tablespoon hot pepper sauce
•

1 ½ tablespoons key lime juice
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2 tablespoons butter
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2 pounds medium Key West pink shrimp, peeled and deveined

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4 small spiny lobster tails, meat removed from shell and coarsely chopped
•

1 pound fresh mushrooms, sliced
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1 ½ teaspoons minced garlic
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¼ cup white wine

Instructions

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.