• 8 oz. Serrano ham, cut each one into three strips (prosciutto is a good alternative)
• 2 lbs. Extra large jumbo shrimp
• ½ cup Unsalted butter
• ½ cup Extra virgin olive oil
• Juice of 2-3 lemons
• ¼ cup Minced garlic
• ¼ cup Minced parsley
• ¼ cup Minced black olives
Wrap the strips of Serrano ham around the shrimp.
In a large, deep skillet, melt butter and add the olive oil. Sauté Serrano wrapped shrimp on both sides until they turn a nice bright pink and the ham is crisp. You may need to do this in batches.
Arrange onto a serving plate.
Into the sauté pan that the shrimp were cooked, add the lemon juice parsley (less some for garnish at the end), olive and salt and pepper to taste.
Drizzle the sauce over the prawns.
Garnish with chopped parsley and serve while they are hot.
Take advantage of the antioxidant and anti-inflammatory nutrients found in shrimp, as well as the rich flavor of ham. Serves 6-8.