-          Cook the shrimps in a court-bouillon, refresh and decorticate them.
-          Cut the shrimps in two in a length and marinade them with olive oil and lemon juice.
-          Place them in a fridge.
-          Peal the green papaya, cut it in a length, removed the pip and grate.
-          Seasoning the green papaya with salt and pepper, add lemon juice and olive oil. Place it in a fridge.
-          Remove the tomatoes skin, cut them in two, remove the pip and cut them into small cubes.
-          Add in the tomatoes cubes the minced ginger, parsley and onion and season.

Presentation : In centre plate put one layer of tomato then one layer of green papaya and to finish with the shrimps. Pour some olive oil around and serve fresh.