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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.
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