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