1) In a medium bowl, combine the garlic, celery, peppers, onions and thyme. Heat a medium pot with the butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.
2) Combine remaining vegetables with red chilli peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.
For the prawns:
1) Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add prawns and season with seafood seasoning, Worcestershire and hot sauce. Toss prawns for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes.
2) Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.
Serve prawns in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with prawns and salsa.