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Boil water, add shrimp and cook until just pink, no more than 3 to 5 minutes.  Drain well and rinse in cold water to prevent further cooking.  Peel and devein shrimp, leaving tails on.  In large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full.  Pour vinegar over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients.  Seal jar tightly and chill for a few days up to two weeks.  Turn jar upside down to remix every other day or so.  Serve chilled as an appetizer. 

* Note:  for larger shrimp you may need a larger jar and adjust ingredients accordingly.