Peel shrimp leaving last section and tail in tact.

Run a knife down back of shrimp cutting about 1/4 of an inch deep and remove exposed and vein. Add vinegar, ALLIGATOR ALLEY ASPHALT, fennel, and wine to a saute pan over medium high heat. Reduce liquid by 1/2, Add shrimp and turn once as shrimp starts to curl up. Continue to cook till liquid becomes thick, blend in butter.

Plate shrimp, spoon on sauce. Serve with slices of french bread to dip in sauce and glasses of the same wine used in the cooking.