1. In a large bowl, combine curry, ginger, cayenne and 1/4 tsp. salt. Add shrimp; toss to coat. Cover. Chill 30 minutes.
2. In a large skillet, warm oil over medium-high heat. Add shrimp, bell pepper and snow peas; stir-fry for 2 minutes. Stir in mango and white and light green parts of scallions; stir-fry until shrimp are just opaque and cooked though, 2 to 3 minutes. Sprinkle in basil, cilantro, mint and dark scallion greens and stir briefly until warmed through. Remove skillet from heat; stir in lime juice. Season with salt and pepper. Serve.