Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.
Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.
Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add marinade; sauté 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.
Wine Note: These superpeppery, supergarlicky shrimp need a counterpoint. A bodly fruity Riesling with just a touch of sweetness would make a great partner. Try Columbia Winery Cellarmasters Reserve Riesling 2000 (Columbia Valley, Washington state; $8).