In a bowl, combine soy sauce, rice vinegar, peanut butter, sesame oil, jalapeño, orange juice, guava juice, ginger, honey, and salt@peper

Stir together and pour into a Ziplock bag. Add your shrimp in the bag and marinate in the fridge for 30 minutes.

While your shrimp is marinating, slice and roughly chop the mushrooms and mince the onion.

In a small pan over medium heat, sauté the mushroom and onions in either canola oil or vegetable oil until the onions are translucent, about 3-4 minutes.

Remove shrimp from marinade and add it to the onion and mushroom mixture.

Put marinade and corn starch in a small sauce pan over medium-low heat and boil until it is thick and becomes a sauce.

In a small bowl, lightly beat eggs, then add them to medium pan over medium heat.

Add the shrimp, mushrooms, onions, and a few tablespoons of the sauce to the eggs so the become part of the omelet.