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Place shrimp into a bowl with marinade and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, submerge wooden skewers in warm water and set aside to let soak.
Preheat and oil grill. Thread shrimp and mango onto skewers. Place skewers on rack 6 inches above heat source, turning them occasionally, until shrimp are opaque, about 4 minutes. Serve over a bed of romaine lettuce and drizzle with the dressing.