Butterfly and de-vein shrimp. Wrap pancetta around shrimp and fasten with wooden pick.
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.Makes 4 Source: