Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, until al dente, about 10 minutes. Drain shells, and rinse under cold water to stop cooking.

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.

Wooden walls, string lights, and nautical charm create the perfect beach cabin vibe. It’s like someone built a restaurant around your favorite vacation memory. Photo credit: S B3 The restaurant’s sign ...

UP's Finder Biodegradable Plastic isn't the first of its kind. Harvard's Wyss Institute was working on "shrilk" in 2014. And Australian student Angelina Arora made a similar kind of shrimp plastic in ...

Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining. You'll get ad-free recipes ...

Dishes include the Summer Heat Roll with habanero aioli, A5 Wagyu burrito, crab & Brie-stuffed salmon, and all-day chicken brunch. Shake Shack has debuted a Dubai chocolate pistachio shakeShake Shack ...