Shrimp And Papaya Salad

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1 pound shelled and deveined large shrimp

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lime juice

1/2 teaspoon finely grated lime zest

1 small hot chile, such as Thai or serrano, very finely chopped


1 small ripe papaya (1 1/2 pounds)—peeled, seeded and cut into 3/4-inch chunks

1/2 small red onion, thinly sliced into rings

1 celery rib, thinly sliced diagonally

1 bunch watercress (6 ounces), thick stems discarded

1/2 cup cilantro leaves

1/4 cup salted cashews, coarsely chopped

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