-Clean and trim the shrimp and make a 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head. Under cold running water, open the incision and wash away any brownish-black waste matter (there is a thin, dark vein to remove).
-In a large stainless steel or glass (nonreactive) bowl, combine the lime juice, pineapple juice, rum, cilantro, oil, garlic, and salt and pepper to taste. Add the shrimp. Cover and refrigerate and allow the shrimp to soak in the marinade for 2 to 4 hours no longer, or they will start to cook in the lime juice.
-Remove the shrimp from the marinade and discard the marinade. Run a skewer through each shrimp so it is skewered in two places: put the skewer through the tail area, then bend the shrimp into a curve and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6 skewer, 8 on a 10 skewer. (If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through and the fire will get the shrimp).
-Place the skewered shrimp on the grill over medium-high heat. Grill about 3 to 4 minutes on each side, until the shells turn bright red. Its easy to check to see if they are done by probing the incision you made in along the outer curve (to clean them). The meat should be an even, opaque white. Remove the shrimp from the grill and serve them on a bed of Mango-Lime Relish, either skewered or unskewered as you prefer.
-Peel the mangoes and, using a sharp knife, slice the fruit away from the central pit. Dice the mango fruit, the red bell pepper, green bell pepper, and the onion. Set aside. In another bowl, combine all the remaining ingredients. Mix lightly, then add the diced mango, pepper, and onion, and mix once again. This mixture will keep 3 days, covered, in the refrigerator.
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