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Ingredients

½ cup all-purpose flour ¼ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper 1 ½ pounds fresh shrimp, shelled and deveined without tails ½ cup olive oil 4 cloves garlic, minced 1 shallot, chopped ½ cup fresh parsley, minced ½ teaspoon dried oregano, crushed 2 tablespoons white wine 2 tablespoons brandy

Nutrition Info

499.8 calories carbohydrate: 16 g cholesterol: 268.7 mg fat: 29.6 g fiber: 1 g protein: 35.6 g saturatedFat: 3.8 g servingSize: - sodium: 532.4 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

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.

4 servings

The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.