Shrimp Sautee With a Flambe and A Jete

Name: Shrimp Sautee With a Flambe and A Jete
Ingredients: 1 pound large shrimp, peeled, deveined, rinsed and patted dry; 4 tablespoons butter; salt and freshly ground black pepper to taste; 1/4 -1/3 cups Cognac; 1/3 cup dry vermouth; 2 tablespoons shallots, finely chopped; 1/4-1/2 cups fresh flat-leaf parsley, finely chopped; 1-2 sprigs fresh dill, finely chopped; 1 cup diced tomatoes, drained; 1/2 a large lemon