Mango Salad with Grilled Shrimp

• 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 jalapeno chile, minced, including seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• Accompaniment: lime wedges
• Special equipment: 16 (8-inch) wooden skewers (optional)

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.
2. Add mangoes, tossing gently.
3. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten.
4. Transfer to a tray.
5. Whisk together oil, jalapeno, cumin, and salt, then brush on skewered shrimp until well coated.
6. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
7. Toss mango salad again and divide among 4 plates.
8. Arrange 4 shrimp on top of each serving.

brown sugar, lime juice, shallot, fresh cilantro, fresh mint, mangoes, jumbo shrimp, vegetable oil, jalapeno chile, ground cumin, salt, accompaniment, wooden skewers

Taken from www.epicurious.com/recipes/food/views/mango-salad-with-grilled-shrimp-105002 (may not work)