Combine parsley, scallion, and red pepper in a food processor, chop until fine. Remove to mixing bowl.
Add shrimp to the food processor, chop till they become a paste.
Add shrimp to the mixing bowl, along with the celery, zest, eggs, and 2 cups of the bread crumbs, mix well.
Pile the remaining bread crumbs in a flat dish. Start forming the shrimp mixture into small balls, about the size of a golf ball, pat flat into cakes, then coat each side in the remaining bread crumbs.
Coat a sauté pan with extra virgin olive oil, and place over medium to medium high heat. Sauté the shrimp cakes approximately a minute to a minute and a half on each side.
Remove from heat to paper towel to remove any excess oil. Serve hot or cold, with a shrimp cocktail sauce, a remoulade sauce or a vinaigrette of oil, lemon, and fresh basil.