Gambas rebozadas (spanish crispy shrimp twisters)

• 12 large shrimp, peeled and deveined (tail on)
• 12 sheets of spring roll pastry or thin brik dough
• 5 ml garlic powder
• 5 ml dried parsley
• Salt and black pepper to taste
• Vegetable oil for deep frying
• 120 ml Aioli (garlic mayonnaise) for dipping
• 1 egg, beaten, for optional egg wash

1. Season the shrimp with salt, pepper, garlic powder, and parsley.
2. Lay a sheet of pastry on a flat surface. Place a shrimp at one end, ensuring the tail is tucked in or positioned to be wrapped tightly.
3. Roll the pastry tightly around the shrimp to create a long, thin 'cigar' or 'twister' shape. Use a little water or egg wash to seal the edge of the pastry.
4. Heat the vegetable oil in a deep pan or deep-fryer to 350°F (175°C).
5. Fry the shrimp twisters in batches for 2-3 minutes until the pastry is golden brown, the shrimp are opaque, and they reach 145°F (63°C).
6. Remove and drain on paper towels.

Serve hot on a platter lined with parchment paper. Accompany with a small bowl of creamy garlic aioli or a spicy brava sauce. Best enjoyed as a tapas appetizer with a glass of chilled white wine.