Kataifi Shrimp

Ingredients

10 (9-inch) bamboo skewers
1 pound head-on colossal shrimp, about 8 shrimp, peeled and deveined (heads and tails intact)
1 tablespoon Emeril's Original Essence [3]
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons plus 1 teaspoon olive oil
1/2 pound Kataifi

Preheat the oven to 425.
Soak bamboo skewers in water for 1/2 hour. Thread shrimp onto skewer, threading from the tail to the head. Season the shrimp with the Essence, salt and pepper, and drizzle with 4 teaspoons olive oil.
Place the shrimp on a griddle over a high heat, and cook for about 1 minute on each side. Set aside to cool. Once cool enough to handle, wrap about 1 ounce of the kataifi around each shrimp, being sure not to cover the head or the tail, and lay on a parchment-lined sheet pan. Drizzle the remaining 2 tablespoons of olive oil over the shrimp and place the shrimp in the oven. Cook until the Kataifi is golden brown and the shrimp are cooked through, about 8-10 minutes, rotating the sheet pan once after 4 minutes to ensure even browning.