• ¼ lb shrimp, shelled & deveined
• 6 cups shredded green papaya, rinsed & drained
• 10 cherry tomatoes, halved lengthwise
• 1 cup fresh mint, shredded
• 1 cup fresh Thai basil, shredded
• ½ cup cilantro leaves, roughly chopped
• Freshly cracked black pepper to taste
• 2 tbsp fried shallots
• ¼ cup chopped roasted pistachios to garnish

Dressing:

• ¼ cup water
• 2 tbsp sugar
• 2 Persian limes, juiced
• 6 garlic cloves, finely chopped
• 6 bird’s eye chili peppers, finely chopped
• 3 tbsp Vietnamese fish sauce