In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until the shrimp are just cooked through.
Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings.†Refrigerate the shrimp until well chilled, about 1 hour before serving.