Crispy dynamite shrimp with avocado and sriracha mayo

Peel the shrimp; the shells can be saved for a shrimp stock.

Whisk an egg with sriracha, a little salt and pepper.

Season flour with salt, garlic powder, Aleppo pepper and paprika and whisk to mix.

Dredge the shrimp in the seasoned flour and shake off, dip in the egg mixture and shake off so they do not clump, then press into panko.

Heat oil to around 400F; 375 is good but the temperature drops when the shrimp go in.

Fry the shrimp about three and a half to four minutes; sprinkle with a little salt.

If worried the inside is not fully cooked, put them back in for one more minute.

Make the sriracha mayo: homemade mayo with a good amount of sriracha, a little rice wine vinegar, a splash of soy sauce and a little sesame oil; mix.

Plate sliced avocado; spoon the sriracha mayo down first making a well, set the shrimp on it and garnish with micro celery and cilantro.