Serving Size : 4
Season flour with salt, pepper, and cayenne. Dredge shrimp in flour. Sauté shrimp in olive oil for 5 minutes over high heat, shaking briskly. Remove shrimp with a slotted spoon to a shallow casserole dish. Add garlic, shallots, parsley, and oregano to olive oil, sauté over medium heat for 3 minutes, shaking the pan briskly. Remove herbs with a slotted spoon to casserole. Add wine and brandy to skillet and ignite. When flames die down, pour sauce over shrimp. Broil for 2 minutes.