Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    serrano chiles -- thinly
                        sliced
   2      cloves        garlic -- minced
   1      large         green unripe papaya --
                        peeled and shredded
   1                    carrot -- peeled and
                        shredded
     1/4  cup           crushed fermented crab -- or
                        dried shrimp
   1      teaspoon      palm sugar or brown sugar
                        salt -- to taste
   2      tablespoons   fish sauce
     1/2                lime -- juice of
   6                    cherry tomatoes --
                        quartered
   8                    jumbo shrimp -- in the
                        shell
                        oil for brushing shrimp
   1                    lime quartered -- for
                        -- garnish  OR
                        -- substitute cucumbers

Preparation:

Equipment/Prep: Soak 4 wooden skewers in cold water for 30 minutes In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside. Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through. Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and Garnish with lime wedges.