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.