Make a lateral cut in the back of the shrimp, and let desvena butterfly-shaped open. Rinse with purified water and drain. Place them in a bowl and báñalos with lemon juice 20. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, bathe the onion in the juice of 6 lemons and a little salt.
When the shrimp are ready, take them out of the refrigerator, drain and reserve the juice.
Arrange the shrimp in circles on a platter. Season with salt, pepper, chili powder and a little Worcestershire sauce. Place a layer above the soaked onion. Repeat the procedure until the ingredients.
Season with a little cucumber juice 4 lemons, salt and chili powder. Place it around the bowl-shaped ornament.
Blend serrano chile and garlic and juice marinade shrimp. Pour into a small bowl and place in the center of the plate.