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.
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill. 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. Garnish with lime wedges.
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|Serving Size: 1 Recipe (675g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 282 (30%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 861.8mg||265 %|
|Sodium 860.8mg||30 %|
|Potassium 1312.4mg||35 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 39.4g|
|Protein 116.9g||167 %|
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Calories per serving: 929
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