2 lbs. freshwater prawns, peeled
4 oz. Prosciutto
½ cup butter, divided
½ cup olive oil, divided
Juice of 4 lemons
¼ cup minced garlic
¼ cup minced fresh parsley
¼ cup minced Kalamata olives ( packed in olive oil)
Wrap strips of Prosciutto around prawns and fasten with toothpicks. Melt ¼ cup butter in large, deep skillet and add ¼ cup olive oil. Sauté the Prosciutto-wrapped prawns on both sides until they turn a nice bright pink. (Be sure not to overcook the prawns or they will be tough.) Line up the prawns on a serving platter and remove the toothpicks leaving drippings in the skillet.
Stir remaining butter and olive oil in the skillet. Add the lemon juice, garlic, parsley and olives. Season with salt and pepper. Cook until liquid is somewhat reduced. Dribble sauce over the wrapped prawns. Serve over plain or pesto seasoned pasta.
Sweet Balsamico di Modena is a second great sauce choice!