1For home-dehydrated shrimp: dry bay shrimp in dehydrator at 155° for 9 hours.
2Using a mortar and pestle, crush shrimp, chiles, and garlic. Add tamarind juice, palm sugar, and fish sauce. Squeeze three-quarters of lime pieces over the top and drop into mortar; grind to make a rough dressing. Add remaining ingredients, except peanuts, adding papaya last. Use pestle and a spoon to grind and mix salad until vegetables and fruit are bruised and coated in dressing. Transfer to a serving dish; garnish with remaining lime pieces and peanuts.