In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. Remove shrimp as soon as the water starts to boil and set aside the shrimp, saving 1 cup of the cooking water to cool. Once Shrimp is cool, cover and refrigerate.
Combine the flour, parsley, scallions and pimento pepper a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a consistency like a thick pancake batter. Cover and refrigerate for about an 1 hour.
Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, mix well.
Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat. Add about 1 tablespoon of the batter to the oil for each fritter, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, keeping the oil very hot before frying more fritters.
When all the fritters are fried, arrange them on a platter and serve immediately.