Title: Pickled shrimp with peppercorns
 Categories: Seafood
      Yield: 8 Servings
 
     12 c  Water
      5    Bay leaves
      1 tb Coarse salt
  1 1/2 ts Whole black peppercorns
     40    Uncooked medium shrimp, peeled and deveined, tails intact
      1 c  Champagne vinegar or white wine vinegar
      1 sm Red onion, halved and thinly sliced
      3    Garlic cloves, crushed
      2 sm Dried red chilies
  1 1/2 ts Yellow mustard seeds
  1 1/2 ts Whole black peppercorns
  1 1/2 ts Whole white peppercorns
  1 1/2 ts Whole pink peppercorns
  1 1/2 ts Dill seeds
      2    Bay leaves
      6    Whole allspice berries
      2    Whole cloves
 
  Boil 12 cups water, 5 bay leaves, salt and 1 1/2 tsp. black
  peppercorns in large pot 10 minutes.  Add shrimp and cook until just
  pink, about 1 1/2 minutes. Drain. Transfer to large bowl.
  
  Boil vinegar and all remaining ingredients in large saucepan 5
  minutes. Cool 15 minutes, then pour over shrimp. Cover and
  refrigerate 4 hours.
  
  Drain shrimp well, discarding onion, garlic, chilies and spices. (Can
  be prepared 6 hours ahead. Cover shrimp with damp paper towel and
  refrigerate.)