Preheat oven to 400 degrees F.

In small bowl, toss raw shrimp with 1 tbsp corn starch, zest of 1 lemon, salt and pepper. Set aside.

Heat 3 tbsp olive oil in frying. Add shrimp to pan, and sautee for 1 minute. Remove from heat. Do not completely cook shrimp, as it will finish cooking in the oven.

In a small sauce pan, melt 3 tbsp butter. Add garlic and shallot, and cook over low heat until soft and translucent. Do not brown.

Add 2 more tbsp butter to pan and raise heat to med-low. Stir flour into butter mixture and allow to cook for 2 minutes. Slowly whisk milk into mixture and simmer until thick and velvety. Stir in parmesan cheese, chopped fresh parsley, lemon juice, and salt/pepper to taste.

In a 9x13 casserole dish, add a bit of sauce to bottom. Layer 1 puff pastry sheet. Top with shrimp and additional sauce. Repeat layers until third sheet is on top. Brush with olive oil, and sprinkle with salt, pepper and garlic powder.

Bake at 400 degrees F for 30 minutes (20 covered, 10 uncovered).

To serve: cut squares (or rectangles!) like lasagne. Plate squares, and top with bit of chopped kale or arugula dressed with olive oil, lemon juice, salt, and pepper. Sprinkle parmesan on top to garnish.