Bring water to boil in a large saucepan. Add the shrimp & cook until just pink, 3 - 5 minutes. Drain well & rinse in cold water to prevent further cooking.
Peel & devein shrimp, leaving tails on.
In large glass airtight jar(s) (about 1.5 quarts) layer shrimp & onions & top each layer w/ground black pepper, peppercorns, bay leav and a clove o garlic. Keep layering until jar is about 2/3 full.
Pour vinegar & lemon juice over layers until jar is almost full. Leave space at top so you can gently shake jar to remix ingredients. Seal jar tightly & chill for a few days up to 2 weeks.
Turn jar upside down to remix every other day or so.
Serve Chilled as an appetizer.
NOTE: For larger shrimp, larger jar(s) maybe needed. Adjust ingredients accordingly.
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