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.