In a medium-sized pan; heat oil. Coat shrimp with flour, shake off excess, and sauté shrimp only until they are just cooked (approximately 3 minutes). Remove from heat, drain off oil, and add capers, tomato, artichoke hearts, herbs, lemon juice, and Tabasco sauce. Place over high heat, add the sauterne, and allow boil. Add butter to the pan, moving on the heat constantly until the butter becomes creamy. Place in a small dish and serve at ice. Sprinkle with chopped parsley.