1 1/2 pounds large shrimp
1/2 cup flour
salt
pepper
cayenne
1/2 cup olive oil
4 cloves garlic, minced
2 shallots, chopped
1/2 cup parsley, minced
1/2 teaspoon oregano
2 tablespoons wine
2 tablespoons brandy

Season flour with salt, pepper, and cayenne. Dredge shrimp in flour.

Saute 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, saute 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.

Serving Size: 4