Preparation / Directions:
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.
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