Ingredients

• 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

Instructions

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