Heat a large fry pan with a medium heat and add in the sunflower oil

In the meantime, add the shrimp over some paper towels, all in a single layer and pat dry, then season with sea salt & black pepper, just on one side

Add the flour into a bowl, along with the garlic powder and paprika, season with sea salt & black pepper and mix together, crack the eggs into a separate bowl, season with sea salt & black pepper and whisk together, add the panko bread crumbs into a third separate bowl, add in the dried parsley and season with sea salt, mix together

Coat each shrimp, first in the flour, then into the egg wash and finally into the bread crumbs, making sure at each stage the shrimp are fully coated all around

Once the oil in the pan is nice and hot, about 10 minutes, add in the shrimp, all in a single layer and evenly spaced out, cook in batches to not overcrowd the pan, fry for 1 to 2 minutes per side or until golden fried all around, as you finish each batch, transfer the shrimp into a dish with paper towels

Once all the shrimp have been fried up, make the mayo aioli, add in the chopped garlic into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with salt & pepper, whisk together

Transfer the aioli into a serving dish and decorate the fried shrimp around it, garnish with lemon wedges and parsley, serve at once, enjoy!