Heat the olive oil in a large skillet over medium heat. Once the oil is heated up, add the garlic, black pepper, and peppercorn and sauté for 1 minute, just until the garlic is softer and fragrant.
Add the shrimp and bay leaves to the pan.
Pour in the vinegar and soy sauce, stir to combine and coat the shrimp. Cook just until the shrimp has changed color and is just about cooked through. Then add the coconut milk, stir, and simmer until the shrimp is cooked and the sauce has thickened slightly.
Soy Sauce substitution: you can substitute gluten-free coconut aminos for the soy sauce, if you wish.Vinegar: If you can't find Filipino cane vinegar, such as Datu Puti cane vinegar, in your local Asian market, you can usually find it online. You can also substitute rice wine vinegar for cane vinegar. Shrimp: You can usually find large shell-on, head-on shrimp at your local Asian market, seafood counter, or at Costco. You can substitute frozen raw large shrimp (without heads, but try to use shrimp with shells & tails still intact). Storage: Allow the shrimp and sauce to cool completely before storing in an airtight container in the refrigerator for up to 3 or 4 days.