Shrimp Tacos with Lime Dressing and Crunchy Vegetables - Rick Bayless

Ingredients

• 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
• 1/2 small red onion, cut into 1/4-inch dice
• 1 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 fresh squeezed lime juice
• 5 tablespoons vegetable oil, preferably half olive oil and half vegetable oil
• 1 teaspoon Salt
• 2 to 3 leaves romaine lettuce, for garnish
• sprigs of cilantro, for garnish
• 12 warm corn tortillas, for serving