In a large bowl, mix the all-purpose flour and chickpea flour. Add the finely chopped green onion and parsley.

Add very cold water and stir well until you have a smooth, light batter with no lumps. Add the shrimp and salt to taste, then refrigerate for about 30 minutes.

Heat olive oil in a skillet. When hot, pour in a small amount of batter and spread it out thinly. Let it set, then flip to brown both sides evenly.

Drain the pancakes on paper towels to remove excess oil and serve with Romesco sauce.