36 medium-size or 18extra-jumbo-size shrimp, shelled and deveined
Salt to taste
2tablespoons finely minced shallots
Freshly ground pepper to taste
Melt the butter in a chafing dish and, when hot, add the shrimp in one layer. Sprinkle with salt. Cook shrimp until pink on one side, then turn to cook other side, a total of about 4 minutes.
Sprinkle shrimp with shallots, pepper, and lemon juice and continue cooking, stirring. Sprinkle with warm Cognac and ignite. Spoon sauce over and over shrimp as flame burns. Serve immediately on warm plates as a first course.