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2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

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Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side. Drain the shrimp on the rack. Season with salt. Serve the shrimp with the orange-rosemary sauce.