Blanch and peel the grape tomatoes. Season tomatoes with salt, pepper, 3 tbs of olive oil and the herbs and let them marinate for two hours. Meanwhile, wrap the shrimp with the pancetta and stick three toothpicks in each one of them.
Heat the rest of the oil in a skillet and sauté the shrimp on both sides. Season with salt and pepper.
Place the shrimp on individual plates [3 each], garnish with the marinated grape tomatoes. Drizzle with balsamic vinegar and garnish with fresh herbs.