Wash shrimp and clean. Remove the head and skin but leave the tail on. Pour in 4 cups of water in a medium sized sauce pan. Add in water and put the head and shrimps shell in the medium sized sauce pan and put the shrimp with tail on top so that it is easy to fish out. Boil and if the meat until the shrimp with tail change color, take them out and put in a plate. Set aside for late. Continue boiling the remaining shrimp head about 5 more minutes. THIS WILL BE OUR BROTH.
Strain the broth to separate the fish head. Discard head and shell. Set aside broth for later.
Chop garlic and fry until golden brown. Use about 1 tablespoon of cooking oil.Set aside.
Flake the smoke salmon just by pulling it.
Slice the boiled egg.
Crush the chicharones. I like it when it is not too small pieces.