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Preparation:
Season shrimp with a large pinch of salt and a large pinch of black perrper. Heat 1 tablespoon butter and the oil in a sauce pan over medium high heat and add shrimp. Cook shrimp until pink on both sides and remove from pan (the shrimp should be slightly under cooked).
Add the remaining tablespoon of butter to the pan (sauce) along with the minced garlic, cook garlic for 1 minute. Add tomato paste and clam juice and stir mixing thuroughly. Let simmer for 1-2 minutes. Add white pepper, salt, sugar lime juice, cream and sun-dried tomatoes simmering for an additional 2-3 minutes. Return shrimp to sauce and add olives. Cook just long enough to cook shrimp through (about another minute or 2).
Remove from heat and serve with crumbled feta on top.
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