• 4 large Saku Saku leaves
• 1 avocado
• Carrot, for garnish 

For Shrimp: 

• 8 shrimp
• 1 cup panko 
• 3 eggs
• 1 cup all-purpose flour 
• Parsley, chopped (optional)

Aioli: 

• 4 tbsp kewpie mayonnaise
• ½ lemon - juice 
• 1 tsp fennel seeds or minced fresh tarragon
• ¼ tsp lemon zest
• 1 pinch cayenne pepper
• Salt and black pepper to taste

1. Prepare the Saku Saku by setting aside 4 large leaves that can be used as wraps. 
2. Slice avocado as desired. If using carrot garnish, slice as desired. 
3. Prepare aioli by mixing aioli ingredients together in a bowl. Set aside. 
4. Pre-heat oven to 450˚F. 
5. Prepare ingredients for shrimp: crack the eggs into one bowl, place flour into another bowl, and place panko into a third bowl. If using, add chopped parsley to panko and mix. 
6. Dip shrimp one at a time into each bowl: first coat with flour, then dip into egg to coat, and then into panko mixture. Make sure whole shrimp is coated with each layer. Place on a baking sheet separated from one another. Sprinkle olive oil on each shrimp.
7. Bake for 7 minutes. Turn and bake for another 3 minutes, or until panko is golden brown. 
8. Let cool for several minutes before serving. 
9. Place Saku Saku leaves on a plate and add two shrimp to each, plus aioli and avocado. 
10. Enjoy!