Shrimp and Lobster Key Lime

• 2 tablespoons butter
• 9 shrimp (21 to 25 count or medium-size), peeled, de-veined, and cleaned
• 1/2 Florida lobster tail (about 6 ounces), chopped
• 8 ounces fresh mushrooms, sliced
• 2 tablespoons chopped scallions
• 2 tablespoons Chablis wine
• 4 ounces Key Lime Mix, recipe follows
• 2 cups cooked long-grain rice
• 8 ounces garlic spread (2 sticks of butter mixed with 1 tablespoon minced garlic)
• 2 tablespoons Louisiana-style hot sauce
• 1 tablespoon fresh Key lime juice

1. In a large saucepan over medium heat, melt the butter.
2. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook).
3. Add the mushrooms and scallions, and saute until just tender, about 2 minutes.
4. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood.
5. Serve over rice.
6. In a small bowl, mix all ingredients together.

butter, shrimp, florida lobster, mushrooms, scallions, chablis wine, lime mix, rice, garlic, hot sauce, fresh key lime juice

Taken from www.foodnetwork.com/recipes/shrimp-and-lobster-key-lime-recipe.html (may not work)