2 cups red wine vinegar
1 lemon, sliced
2 fresh jalapeno peppers, seeded, deveined, and finely minced
3 cloves garlic, minced
4 tablespoons dried minced onion flakes
3/4 cup superfine sugar
4 pounds large cooked shrimp, peeled and deveined
1/4 cup fresh cilantro, chopped
salt and pepper to taste
Pour vinegar into a pot over high heat. Stir in lemon slices, jalapeno peppers, garlic, onion flakes, and sugar. Bring to a rapid boil, stirring until sugar is dissolved. Remove from heat, and cool to lukewarm.
Place the shrimp and cilantro into a resealable plastic bag. Pour the lukewarm sauce into the bag, seal tightly; refrigerate overnight, turning the bag over several times.
Drain liquid from resealable bag, and place shrimp in a large bowl. Season with salt and pepper, and toss well.