Ingredients: 3 - 4 slices pancetta 7 large shrimp, peeled & deveined 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon Armagnac assorted fresh herbs for garnish

Methods:

1. Wrap each shrimp in pancetta and secure with toothpick.
2. Heat 1 tablespoon oil in heavy skillet over medium-high heat until oil just begins to shimmer.
3. Meanwhile, whisk together remaining oil with balsamic vinegar and set aside.
4. Once oil is hot, add shrimp and brown on both sides.
5. Add Armagnac to pan and flambé until alcohol has burned off and flames have died down.
6. Pour half of oil & vinegar emulsion over shrimp and saute briefly until shrimp are done. Be careful not to overcook.
7. Put shrimp on plate and dress with remaining oil/vinegar emulsion.
8. Garnish with herbs and serve.