Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR MANGO SALAD***
   2      tablespoons   packed dark brown sugar
   2      tablespoons   fresh lime juice
   1                    fresh hot red chile -- thinly sliced,
                        -- including seeds
   1      medium        shallot -- thinly sliced
     1/4  cup           fresh cilantro -- chopped
   2      tablespoons   fresh mint -- chopped
   2                    firm-ripe mangoes -- pitted, peeled, and
                        -- thinly sliced
                        ***FOR SHRIMP***
  16                    jumbo shrimp
   2      tablespoons   vegetable oil
   1      medium        fresh jalapeno chile -- minced
   2      teaspoons     ground cumin
     1/2  teaspoon      salt

Preparation:

Accompaniment: lime wedges Special equipment: 16 (8-inch) wooden skewers (optional) Make mango salad: Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently. Prepare grill. About 1 1/4 pounds shrimp. Shell and deveined the shrimp, leaving the tail and adjoining first segment attached. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Whisk together oil, jalapeno, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.