In a pan heat olive oil on low heat (do not let it overheat) and add garlic, onions. Once onions are slightly cooked add vinegar, salt, pepper & herbs, stir well. Next add shrimp and continue stirring while the shrimp cooks. Add jalapenos & mini peppers to pan. Cook the shrimp until it begins to turn pink, but be careful not to overcook the shrimp. Take the pan off the stove and transfer everything into a glass Pyrex dish. Cover with plastic wrap and let the dish sit out. Do not refrigerate. Over the next three days let the shrimp escabeche rest, stir daily and re-cover with plastic wrap. Serve on the fourth day. It is best served at room temp and can be served with crackers or tortilla chips.