Whisk together the liquid ingredients in a glass bowl. Add the shrimp to this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the shrimp into 4 portions and thread them onto skewers. Heat the grill. Optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with marinade and grill for about 2 to 3 minutes per side, turning often.

Sauce: Combine grated ginger and rice vinegar in glass bowl. Set aside. Puree mangos in blender until smooth; add a little of the orange juice if needed to puree the mangos. Then add the remaining ingredients and blend until smooth. Serve at room temperature as a garnish or dipping sauce for the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).

Per Serving: 272 cals, 13.9 fat (46.2%). H*O*T!

Kitchen Notes: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, Ca). *Gas Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot cooked rice with lemon peel and cilantro; spinach and scallion stirfry; cooling sweat and sour cucumber slices.