onions to taste (I used green and yellow)
2 lb shrimp, shelled and deveined
1/2 C distilled vinegar
1/4 tsp black pepper
1/2 tsp wasabi powder
1/2 tsp allepo pepper
Simmer onions and garlic in water (or oil, if you prefer.)
Add the shrimp and cook until they're no longer transcluscent, about 3-5 minutes.
In a separate bowl, combine more of the onion variety, vinegar and spices.
Add the cooked shrimp and onion mixture so that the shrimp are covered.
Put in the refrigerator for at least 24 hours. Remove shrimp from broth and serve cold.
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