1 package kataifi
24 jumbo shrimp peeled
2 garlic cloves, pureed
1/4 cup virgin olive oil
1/4 cup butter, melted
1 tbsp chopped fresh parsley
salt and pepper
olive oil for frying
24 skewers (soaked in water for 15 minutes)
In a bowl combine the butter, olive oil, garlic, salt and pepper. Add in the shrimp. Cover and refrigerate for 1-2 hours.
In a sauté pan on a medium high heat, add in the shrimp and cook for 2 minutes on each side. Remove from the heat and let it cool.
Once cooled insert 1 skewer stick beginning from the tail end poking all the way through the shrimp avoiding piercing the other end.
Using scissors cut the kataifi into ropes and wrap each shrimp with about 10 threads.
Working quickly and keeping remaining kataifi covered with its plastic covering and a damp cloth, place the shrimp at one end of the klataifi and begin wrapping/rolling leaving the tails unwrapped.
Put the rest of the kataifi in the refrigerator.
In a frying pan, add olive oil. Holding the skewer, dunk in the shrimp on a medium high heat. Turn until the kataifi is golden brown on both sides.
Remove and set on a rack to drain excess oil. This helps avoid sogginess on the bottom part of the shrimp.
Serve hot with any dipping sauce you like.