Ingredients
12 large shrimp (9 ounces), deveined and peeled, tails left intact
1/2 teaspoon vegetable oil
6 large scallions, green parts only, halved lengthwise
Coarse salt
1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips
Preparation
Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through.
Heat oil in a large nonstick skillet over medium-high. Cook scallions with 1/4 teaspoon salt until browned and tender, about 2 minutes. Transfer to a plate, and let cool.
Toss shrimp with adobo sauce on a rimmed baking sheet. Broil 8 inches from heat source, flipping shrimp halfway through, until just cooked through, about 2 minutes per side. Let cool slightly.
Wrap 1 mango strip and 1 scallion piece around each shrimp, and skewer to secure if desired. (You may have extra mango strips.)
