Start with the ampalaya by cutting them crosswise about 2 inches long and cutting each piece into halves. Then take out the seeds and the white membrane with a knife. To achieve thin slices of the ampalaya, use a vegetable peeler. Then soak the sliced ampalaya in water and salt. Lots of salt! because the salt sucks out the bitterness of the vegetable. After an hour or so, rinse it with water.
While the ampalaya is soaking in salt and water, steam the shrimps.
Notes from Mamely:
2) Update: I learned that the bitterness in the ampalaya is good in lowering blood sugar, so now I don't soak them in salt and water anymore.