Heat a casserole with abundant water and salt. When it boils, add the shell-fishes and when it starts to boil again, remove them to another recipient with water, ice and salt. Remove them again and drain them. Peel them, leaving the tails and them in slices, about 1/2 cm. long.
Put them in a recipient together with the pepper and the onion, both finely chopped in dices.
Apart prepare a mixture of oil, vinegar and salt and add to the recipient. Mix carefully, put on a plate and refrigerate.
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