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•    1/2 cup all-purpose flour
•    1/4 teaspoon salt
•    1/2 teaspoon freshly ground black pepper
•    1/4 teaspoon cayenne pepper
•    1 1/2 pounds fresh shrimp, shelled and deveined without tails
•    1/2  cup olive oil
•    1/2 cup chicken stock
•    4 cloves garlic, minced
•    1 shallot, chopped
•    1 Pinch Lemon Zest
•    1 tsp Lemon Juice
•    1/2 cup fresh parsley, minced
•    1/2 teaspoon dried oregano, crushed
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.  In a large skillet, saute 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, saute 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.   Pour the wine and brandy into the skillet and ignite with a match or lighter. 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
Toss the mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing.