Add oil, carrots, celery, onion and potatoes to large pot.
Cook on high heat, stirring often, until vegetables begin to soften.
Add shrimp heads/tails/shells (can use shrimp stock in place of shells) and jalapeno. Reserve shrimp meat.
Continue cooking a few minutes longer then add 3 quarts to 1 gallon of water to pot.
Add bay leaves and spices along with kosher or sea salt and pepper.
Lower heat when potatoes are done and simmer for 30 minutes or longer.
Prior to serving turn heat up to high.
Add vinegar and lime juice and bring soup to a rolling boil.
Add shrimp and cook for 5 minutes.
Plate the soup. Shrimp heads and shells can be removed or left in the soup.
Top with cilantro and serve!