Combine flour, black pepper, salt, and cayenne pepper in a small bowl. Dredge shrimp in flour mixture.

Sauté shrimp in olive oil in a large skillet over high heat for 5 minutes, stirring often; transfer to a broiler-safe serving dish using a slotted spoon, leaving oil in the skillet.

Sauté garlic, shallot, parsley, and oregano in same skillet over medium heat for 3 minutes, stirring constantly. Spoon over shrimp. Return skillet to stovetop.

Meanwhile, preheat the broiler for medium heat.

Add wine and brandy to the skillet over medium heat; ignite with a match or lighter. When flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.

Broil shrimp in the preheated broiler for about 2 minutes.