3½ pounds jumbo shrimp, rinsed, shells cut lengthwise down the back, and deveined

½ cup olive oil

1 bottle dry white wine

⅔ cup fresh lemon juice

1½ beef bouillon cubes, finely crumbled

Fresh ground pepper to taste

¼ cup brandy

½ cup finely chopped fresh flat-leaf parsley

1.  Place the shrimp in a large wide nonreactive, flameproof casserole.  Add the oil, wine, lemon juice, bouillon cubes, and pepper.  Turn the heat to high and cook, uncovered, until the liquid is reduced by one third, about 15 minutes.

2.  Heat the brandy in a small saucepan over low heat just to warm thorough.

Dr. Kate did not flame the brandy, but if you wish to, but just do it responsibly.  Warm the brandy for 2 minutes or so after flaming and, of course, add to the shrimp pot!