Drain the chopped jalapeno chilies in a strainer to remove excess liquid.

In a bowl, prepare the marinade by combining the drained jalapeno chilies, lime juice, honey, and jerk seasoning.

Add the cooked, peeled, and cleaned shrimp to the bowl with the marinade.

Stir the shrimp to ensure they are thoroughly coated with the marinade.

Cover the bowl and place it in the refrigerator to marinate for 1 hour, stirring the shrimp occasionally to evenly distribute the flavors.

While the shrimp are marinating, prepare the mango.

Cut the mango lengthwise in half, carefully sliding a sharp knife along the flat side of the seed on one side.

Repeat on the other side to obtain two large mango pieces and the seed.

Cut away any remaining flesh from the seed.

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

Be cautious not to cut through the peel.

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

Next, prepare the papaya by cutting it lengthwise in half.

Use a spoon to scoop out and discard the seeds from both papaya halves.

Remove the peel from the papaya halves.

Cut the peeled papaya into 1/2 inch pieces.

After the shrimp have marinated for 1 hour, remove them from the refrigerator.

Add the cut mango and papaya pieces to the bowl with the marinated shrimp.

Gently mix all the ingredients together to combine.

Serve the Jamaican Shrimp with toothpicks for easy serving.