2 pounds medium prawns, peeled and deveined (Medium shrimp will also work.)
1/2 cup butter
2 Tbsp. minced garlic
1/4 cup lime juice
3/4 cup Frank's Red Hot Wings Sauce, Buffalo style
1/4 cup fresh chopped cilantro
2 cups short grain white rice
4 cups water
2 tsp. salt
2 tsp. pepper
Begin cooking the rice first as it has a longer cook time. Place rice, 4 cups water, vinegar salt and pepper in a medium covered saucepan. Bring to a boil over medium high heat. As soon as rice boils, reduce heat to low. Simmer for 20 minutes.
When rice is halfway through its cook time, heat butter in a large sauté pan over medium heat. Add garlic and increase heat to medium high. Sauté 2-3 minutes. Add prawns, lime juice and Buffalo sauce. Simmer prawns in butter sauce for 4-5 minutes until cooked through. Serve over steamed white rice topped with fresh cilantro.