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Combine rub/marinade, oil, lime zest and juice and ½ c water in a large bowl, whisking to combine. Add the shrimp, tossing gently to coat. Cover and refrigerate 15 minutes.
In the meantime, preheat grill to medium high. When shrimp are finished marinating, thread them onto skewers, alternating with mango, onion and bell pepper. Season lightly on both sides with salt and pepper, to taste. Grill kabobs 2 minutes on each side or until shrimp are just pink. Serve kabobs with lime wedges on the side.
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