Source: Frank's RedHot

1 pound raw jumbo shrimp
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon hot cayenne pepper sauce
1 teaspoon grated orange peel
1 large ripe mango, peeled, cut into 1-inch pieces
2 bell peppers, cut into 1-inch pieces
4 green onions, cut into 1-1/2-inch pieces

Place shrimp in large resealable plastic food-storage bag.

Combine mustard, oil, juice, hot sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.

Alternately thread shrimp, mango, bell pepper and onions onto four 10-inch metal skewers. Place skewers on oiled grid. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. (Discard any remaining marinade.)

Makes 4 servings.