2 lb Unpeeled large fresh shrimp
1 tb Vegetable oil
2 tb Brandy
White wine sauce
Hollandaise sauce

WHITE WINE SAUCE
1/4 c Chopped onion
1/4 c Chopped green pepper
2 Garlic cloves, minced
1 tb Vegetable oil
1 tb Diced pimiento
2 tb Chablis or other dry white
– wine
1 ds Worcestershire sauce
1 ds Hot sauce
2 tb Sour cream
1 tb Chopped fresh parsley

-HOLLANDAISE SAUCE –
3 Egg yolks, beaten
1/8 ts Salt
ds Ground white pepper
2 tb Lemon juice
1/2 c Butter or margarine, divided

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 imediately.

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.