Today, I have spent way too much time obsessing over shrimp recipes to make this weekend. I feel a bit like Forrest Gump, when he reels off all of the different ways shrimp can be cooked. It makes it hard to choose. When I saw this week's theme, it all came together. This particular recipe is based on one from Julia Child. Here, you SAUTE, FLAMBE, and then add some yummy accoutrements: shallots, diced tomatoes, and fresh herbs. The shrimp and its inebriated sauce are delicious served over rice or with French bread. As you bring the plates to the table, try to do a JETE (a leap with one leg in front; the other leg in back)....just because it rhymes. - Waverly

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