Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        unpeeled large fresh shrimp
   1      tablespoon    vegetable oil
   2      tablespoons   brandy
                        white wine sauce
                        hollandaise sauce
                        -----white wine sauce-----
     1/4  cup           chopped onion
     1/4  cup           chopped green pepper
   2                    garlic cloves -- minced
   1      tablespoon    vegetable oil
   1      tablespoon    diced pimiento
   2      tablespoons   Chablis or other dry white -- wine
     1/8  teaspoon      Worcestershire sauce
     1/8  teaspoon      hot sauce
   2      tablespoons   sour cream
   1      tablespoon    chopped fresh parsley
                        -----hollandaise sauce-----
   3                    egg yolks -- beaten
     1/8  teaspoon      salt
   1      dash          ground white pepper
   2      tablespoon    lemon juice
     1/2  cup           butter or margarine, divided

Preparation:

Shrimp: Peel and devein shrimp. Cook shrimp in hot oil in a large skillet over medium-high heat, stirring constantly, 3 to 5 minutes, or until shrimp turn pink. Drain. Reduce heat to low, and add brandy. Ignite with a long match when brandy is heated; stir until flames die down. Add White Wine Sauce and Hollandaise Sauce, stirring well. Serve immediately. White Wine Sauce: Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat; stirring constantly, until crisp-tender. Stir in pimiento and next 4 ingredients; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in sour cream and parsley. Yield: 1/3 cup Hollandaise Sauce: Combine egg yolks, salt, and pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add one-third of butter to egg mixture; cook over hot (not boiling) water, stirring constantly with a wire whisk, until butter melts. Add another one-third of butter, stirring constantly, until butter melts. As sauce thickens, stir in remaining one-third of butter. Cook, stirring constantly, until mixture is thickened. Yield: 3/4 cup.