2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, finely minced
1 pound medium shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
Dash of Tabasco, or to taste
1 tablespoon chopped fresh oregano leaves
Salt and freshly ground pepper
1/2 cup ketchup
2 tablespoons brandy
3 tablespoons chopped fresh flat-leaf parsley
Melt butter with olive oil in large skillet over medium heat. Add the garlic and cook, stirring often, until it is fragrant, one to two minutes. Stir in the shrimp, Worcestershire sauce, Tabasco, oregano, and some salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about two minutes. Stir in the ketchup and simmer until the shrimp are opaque and just cooked through, two more minutes. Add the brandy and parsley. Stir to combine, remove from heat and serve.
Serve over pasta or rice.
Note: As a general rule, to avoid rubbery, over-cooked shrimp, don't cook them for more than five minutes total.