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Cook the rice vermicelli in a medium saucepan of boiling water according to package directions, until tender, about 3–4 minutes. Drain, rinse under cold water, and set aside.
Bring a large skillet of water to a gentle simmer over medium heat. Add the shrimp and cook until pink and opaque throughout, about 2–3 minutes. Transfer to a cutting board, let cool slightly, then slice each shrimp in half lengthwise.
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