1. Do all your chopping, peeling, cutting first, and do it all on the same cutting board.
2. Beat the eggs
4. Put the other half of the shrimp, in food processor, with the sliced garlic, the anchovies, black pepper, chili flakes and slowly pulse until you get a more finely chopped raw shrimp than the hand chopped, but DON'T LET IT TURN INTO PASTE. With a small spatula, scrape every last bit of the shrimp mixture, out of the food processor and into the large bowl with the other shrimp.
5. Into the bowl add the scallions, celery, parsley and lemon zest. Stir in mayonnaise, Panko and the eggs, and beat with a whisk or wooden spoon until everything is evenly distributed.
6. Make shrimp balls with your hands that you slightly flatten after you put them into a large skillet.
7. Heat the peanut oil, then cook the shrimp until both sides are nicely browned. Drain on paper towels. Serve on a green leaf, like romaine, spinach, etc, with fresh pineapple chunks or circles, grapes, thin apple slices (skin on) and tartar sauce.
8. When the second sides have been cooked and are a golden brown, put the shrimp cakes on a double layer of paper towels to drain off the cooking oil.
9. Make the shrimp small for appetizers or large for an entree.
10. Serve warm with dipping sauce, salsa, salad, warm tacos and an icy white wine, like chardonnay, sauvignon blanc, Pouilly-Fuisse.