Camarones a la Diabla (Mexican Deviled Prawns)

Whisk 1/4 cup butter lime juice olive oil spring onion garlic salt and pepper in a bowl. Add prawns and toss to coat well with marinade.

Melt remaining 1/4 cup butter in a saucepan over medium heat. Add prawns with marinade; cook until pink 3 to 5 minutes.

Combine ketchup chipotle peppers liquid seasoning and salt in a blender; blend until smooth.

Pour ketchup mixture over prawns and cook stirring constantly until sauce comes to a boil. Reduce heat to low and simmer until sauce thickens 3 to 5 minutes.