Posted by LladyRusty - May 3, 2001

Source: Chef Bill Minder - Zia Marie's, Virginia Beach, VA - Source: WVEC 13 News at Noon

1/2 pound pancetta (unsmoked Italian
    bacon), sliced very thin
2 pounds jumbo shrimp
1/2 cup butter
1/2 cup extra virgin olive oil
Juice of 4 lemons
1/4 cup diced garlic
1/4 cup chopped Italian parsley
1/4 cup diced black olives
Salt and pepper to taste

Butterfly and de-vein shrimp. Wrap pancetta around shrimp and fasten with wooden pick.

Melt butter in large saut?pan and add olive oil. Saut?wrapped shrimp until they are pink and translucent, making sure not to overcook. Transfer shrimp to serving platter.

Add lemon juice and garlic to olive oil and butter in saut?pan. Add parsley and olives, season with salt and pepper. When the flavors are blended, pour over wrapped shrimp.

Servings: 4