Shrimp-Stuffed Papaya

origin unknown

via Sue Gilbert

serves 4

2/3 pound cooked baby shrimp

1 tablespoon minced onion

1 tablespoon minced celery

1/2 cup mayonnaise

2 limes, divided 

1/4 teaspoon curry powder 

1/4 teaspoon dill weed

1 1/2 tablespoons minced mango chutney

salt and pepper to taste

2 ripe papayas, cut in half lengthwise and seeded 

Mix together shrimp, onion and celery and set aside. Whisk together mayonnaise, juice of one lime, curry powder, dill weed, mango chutney, salt and pepper. Pour mayonnaise mixture over shrimp mixture and toss gently to mix. Chill for one hour to let flavors meld. Mound equal portions of the shrimp salad into the papaya halves. Cut remaining lime into wedges and use as garnish.

 This is a very refreshing treat for lunch!