Drain chilies in a strainer.

Make a marinade by mixing the chilies, lime juice, honey and jerk seasoning in a bowl.

Stir in the shrimp until coated.

Cover and refrigerate 1 hour, stirring occasionally.

While the shrimp are marinating, cut the mango lengthwise in half, sliding a sharp knife along the flat side of the seed on one side.

Repeat on the other side, which will give you two large pieces plus the seed.

Cut away any flesh from the seed.

Make lengthwise and crosswise cuts, 1/2 inch apart, in the flesh of each mango half in a crisscross pattern.

Be careful not to cut through the peel.

Turn each mango half inside out, and cut off the mango pieces.

Cut the papaya lengthwise in half, and scoop out the seeds using a spoon.

Remove the peel, and cut papaya into 1/2 inch pieces.

Add the mango and the papaya to the shrimp.

Mix all the ingredients.

Serve with toothpicks.