½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 ½ pounds fresh shrimp and shelled
½ cup olive oil
4 cloves garlic, minced
1 shallot, chopped
½ cup fresh parsley, minced
½ teaspoon dried oregano, crushed
2 tablespoons brandy

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.