Makes 4 servings.

For Mango Salad:
2 Tbs. Packed Dark Brown Sugar
2 Tbs. Fresh Lime Juice
1 (4-inch-long) Fresh Hot Red Chile, thinly sliced, including seeds
1 Medium Shallot, thinly sliced
1/4 Cup Chopped Fresh Cilantro
2 Tbs. Chopped Fresh Mint
2 Firm-ripe Mangoes, pitted, peeled, and thinly sliced

For Shrimp:
16 Jumbo Shrimp (1 1/4 lb), shelled, leaving tail and adjoining first segment attached, and deveined
2 Tbs. Vegetable Oil
1 Medium Fresh Jalapeño Chile, minced, including seeds
2 tsp. Ground Cumin
1/2 tsp. Salt

Accompaniment: Lime Wedges

Special Equipment: 16 (8-inch) wooden skewers (optional)

METHOD:
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 shrimp: Beginning at thick end, insert a skewer length-wise through each shrimp to straighten. Transfer to a tray.

Preheat grill until very hot, but not smoking. Brush lightly with a little oil.

Whisk together oil, jalapeño, 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.