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