This appeared in the Philadelphia Inquirer. It was submitted by 4 Seasons Fish, a restaurant at 214 N. 10th Street, Philadelphia

1 lb shrimp
2 cups Remy Martin grade cognac

Live shrimp are packed in a plastic bag with compressed air to keep them alive. Leave in bag. Pour cognac into a small saucepan, Pyrex if possible. Warm but do not boil. Bring shrimp and saucepan to table. Light the warmed cognac. It should burn readily. From shoulder height (for more effect) pour cognac in a flaming stream into bowl. The shrimp will leap and somersault through the flames spectacularly. When flames die, the shrimp are ready to eat. If these shrimp seem too rare, put them and the cognac in a saucepan and bring to a boil.