Heat 2 tbs olive oil in a skillet over medium heat add garlic and cook till softened. Add 2 tbs brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/3 cup of water and cook to reduce slightly. Stir in parsley and the salt and pepper to taste.
Transfer the mixture to a blender add 2tbs olive oil and 1tbs brandy and puree until smooth.
In the same skillet with the residual juices heat remaining 2tbs olive oil over high heat add the shrimp cooking till just pink. Add the brandy sauce and season with salt and pepper to taste and warm through. Drizzle with 1tbs water and 1tbs brandy and mix in to loosen the sauce.