In a small bowl, combine flour, salt, pepper, and cayenne pepper. Mix thoroughly. Dredge shrimp in the flour mixture.

In a large skillet, sauté 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, sauté the garlic, shallot, parsley, and oregano over medium heat for 3 minutes, stirring constantly. Spoon the mixture over the shrimp.

Return the pan to the heat and pour the wine and brandy into the skillet. Ignite with a match or lighter. When the flames die down, stir to loosen browned bits on the bottom of the skillet and pour over shrimp.