|Large shrimp||2 Pound, peeled|
|Egg||1 , beaten|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Shallots||2 , chopped|
|Parsley||1⁄2 Cup (8 tbs), minced|
1. Season egg with salt, pepper, and cayenne. Dredge shrimp in egg. Saute shrimp in olive oil for 5 minutes over high heat, shaking briskly. Remove shrimp with a slotted spoon to a shallow casserole dish.
2. 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.
3. Add wine and brandy to skillet and ignite. When flames die down, pour sauce over shrimp. Broil for 2 minutes.