1 lb. raw jumbo shrimp, shelled and deveined
1/4 cup FRENCH'S® Honey Dijon Mustard or FRENCH'S® Honey Mustard
2 Tbsp. Olive oil
2 Tbsp. fresh orange juice
1 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce
1 tsp. grated orange peel
1 large ripe mango, peeled cut into 1-inch chunks
1 red bell pepper, 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, Frank's RedHot 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 4 (10-inch) metal skewers. Place skewers on oiled rack. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade.