- 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.