Shrimp And Papaya Salad

• 1 small or medium papaya
• 40 small shrimp or 12 large chopped roughly
• 2 tablespoons mayonnaise
• 1.5 tablespoons ketchup
• 1/4 teaspoon papaya seeds (or 1/2 tsp if you like it peppery)
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground white pepper

1. Cut the papaya in half lengthwise and remove the seeds, reserving them in a separate bowl.
2. Blend the mayo, ketchup, papaya seeds, tarragon, salt and white pepper in a Cuisinart or mini blender until the papaya seeds are finely ground up. Let stand half an hour or overnight.
3. Cook, de-shell and remove the tails of the shrimp if need be and put in a large bowl. I like to use uncooked shrimp so that I can ensure they're not overdone. If using large shrimp, chop into bite size pieces and keep refrigerated until the dressing is ready.
4. Once the dressing has had time to rest, toss the shrimp and the dressing together and add salt and white pepper to taste if needed. Using the papaya halves as bowls, divvy up the shrimp between the two halves and eat with a spoon.

papaya, shrimp, mayonnaise, ketchup, papaya seeds, tarragon, kosher salt, ground white pepper

Taken from food52.com/recipes/19197-shrimp-and-papaya-salad (may not work)