Instructions: Peel and seed papayas reserving 1/4 cup of seeds.

Dice papaya flesh.

In a blender or food processor combine dressing ingredients and puree until seeds are crushed and mixture is well blended.

In a large pot of salted boiling water cook asparagus for 2 1/2 minutes or until crisptender.

Drain and rinse under cold water until cool to touch.

Blot dry with paper towels.

Cook shrimp in salted simmering water for 3 minutes.

Drain and let cool.

Combine asparagus with one third of dressing diced papaya with one third of the dressing and shrimp with remaining dressing.

Arrange asparagus on rim of a large serving platter followed by a circle of diced papaya.

Mound shrimp in center.

Garnish with mint leaves.

When arranged on a large platter the asparagus shrimp and papayas make a great looking salad.

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