1. Prepare outdoor grill for direct grilling over high heat. Place bell pepper on hot grill rack; cover and cook 15 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes. Reduce heat to medium-high heat.

2. Remove skin and stem from bell peppers; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend until cilantro is chopped. Makes about 1 cup.

3. On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and ¼ teaspoon black pepper; spread in single layer. Place pan on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3½ cups.

4. Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.

Chef Tip: To make this dish in the oven, position oven rack about 5 inches from broiler. In step 1, broil peppers on a rimmed baking pan on high for 8 minutes or until the skin is blackened and blistered, turning occasionally; continue with steps 1 and 2. In step 3, broil shrimp mixture on high for 4 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.

• Per serving (2/3 cup shrimp mixture, ¼ cup sauce, 1 cup rice):
• 11 g (1g Saturated) Fat
• 195 mg Cholesterol
• 495 mg Sodium
• 58 g Carbohydrates
• 2 g Fiber
• 6 g Sugars
• 0 g Added Sugars
• 30 g Protein