We began our day at the local French market, heading straight to the fish stand. We're always on the lookout for fresh finds. This time, we spotted huge pre-cooked shrimp. I've often seen these precooked head-on, shell-on shrimp at the market and wondered about the best way to use them. Instead of shrimp scampi or grilled shrimp, we thought we should try out the French classic from Matt Hranek at WM Brown, shrimp flambé.