In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high heat. Add the shallots, garlic, crushed red pepper and fennel seed. Cook, stirring, until the vegetables soften, about 2 minutes. Add the brandy and, using a long kitchen match or a barbecue lighter, ignite the alcohol. Turn off the heat and let the flame subside. (If you’re using sherry, just stir it in.) Add the wine and simmer until reduced by half, about 3 minutes.
Add the stock and tomatoes; cook until the tomatoes are heated through, about 2 minutes. Add the shrimp and season with salt and pepper. Cover the pan and simmer, shaking the pan occasionally, until the shrimp are opaque in the center, about 3 minutes. Stir in the parsley and lemon juice. Serve with the bread.