"I've always stayed away from veal but this recipe made a believer out of me," Chuck Giffen writes. "I put this together after having had dinner at a really great Italian restaurant in the San Fernando Valley. The dish can be used as an appetizer or a main dish. Serve it with your favorite vegetables (I prefer it with carrots cooked with tarragon and butter). Fans of salt and pepper are advised to use those seasonings wisely. And in place of veal, turkey breasts may be used."
4 thin slices veal (about 1 pound)
8 slices capocollo ham or prosciutto
4 slices provolone cheese
4 large or jumbo shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons butter
1 clove garlic