Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce)

Combine 1/4 olive oil 1/4 cup of butter garlic lime juice vinegar salt and pepper in a blender; blend until marinade is smooth.

Place squid and prawns into a bowl pour in marinade and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.

Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned 10 to 15 minutes per side.