05-06-2005, 04:46 AM
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 toothpick.
Melt butter in large sauté pan and add olive oil. Sauté 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 sauté pan. Add parsley and olives, season with salt and pepper. When the flavors are blended, pour over wrapped shrimp.
Servings: 4
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 toothpick.
Melt butter in large sauté pan and add olive oil. Sauté 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 sauté pan. Add parsley and olives, season with salt and pepper. When the flavors are blended, pour over wrapped shrimp.
Servings: 4