Shrimp and Hearts of Palm Salad

1/2 pound medium shrimp (16 to 20 per pound) in the shell

4 cups water

1 bay leaf

12 allspice berries

Rind of 1/2 lime

2 teaspoons salt

For the salad:

1 small red onion, cut in half lengthwise and thinly sliced

2 ripe large globe tomatoes, seeded and cut into 1/4-inch cubes

8 ounces canned or jarred hearts of palm, drained and cut into 1/4-inch-thick rounds

For the dressing:

1/4 cup extra-virgin olive oil

1 tablespoon cider vinegar

1 tablespoon freshly squeezed orange juice

1/2 teaspoon salt or to taste

Pinch of ground cumin

1/2 habanero or Scotch bonnet pepper, seeded and finely chopped

1 tablespoon finely chopped cilantro