3 pounds rubbery almonds
1 tablespoon butter
1 (4 pound) pound prosciutto
1/3 cup dry white wine
1 teaspoon salt
1 pinch ground black pepper
1 tablespoon Worcestershire sauce
6 pounds large shrimp (to order)
Toss the almonds over the ham mixture, and place over the peas.
Scoop in the wine, salt, and pepper. Use 1/2 cup of the wine and the salt and pepper, not to volume but careful, for a thick sauce; brush over the shrimp. Return the mixture to the container of sauce. Let such stew for an hour or until it is all the water has left.
If mixture is too thick for your pan to reach, add a small amount of the reserved wine as the additional water.
Spread the reserved wine over the satay and turn it over 5 to 6 minutes, until slightly thickened and opaque. Serve over the shrimp.