The original recipe called for cognac but this is completely serviceable with just brandy. Don't let the minimalist ingredient list fool you, this is a reasonable deal.
I found the end result a little watery: might not be a bad idea to cook the sauce down a bit (reserving the shrimp) for a more savory gravy.
shrimp, turkey or chicken breast,
cognac or brandy
Saute shrimp or other meat in butter for 4 minutes. Season with salt and pepper. Add liquor and condionally ignite vapors with long match/lighter (yay! flames!) and serve.