Ingredients

• 2 tablespoons packed dark brown sugar
• 2 tablespoons 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 tablespoons chopped fresh mint
• 2 firm-ripe mangoes, pitted, peeled, and thinly sliced
• 16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
• 2 tablespoons vegetable oil
• 1 medium fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• Accompaniment: lime wedges
• Special equipment: 16 (8-inch) wooden skewers (optional)

Instructions

1. 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.
2. Grill shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
3. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
4. Prepare grill. 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.
5. 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.
6. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.