Shrimp
1 lime, halved
1/2 teaspoon black peppercorns, very coarsely ground
1/4 teaspoon allspice berries, very coarsely ground
3 bay leaves
12 ounces shrimp (40 to 50 count), in their shells

Completing the dish
1/2 small red onion, cut into 1/4-inch dice
1 ripe medium-small tomato, cored and cut into 1/4-inch dice
5 radishes, finely diced
1 1/2 tablespoons finely chopped fresh cilantro
2 1/2 tablespoons freshly squeezed lime juice
5 tablespoons vegetable oil, preferably half olive oil and half vegetable oil
1 teaspoon salt
2 or 3 leaves romaine lettuce, for garnish
sprigs of cilantro, for garnish