In a medium bowl, toss together avocado, red pepper, cucumber, mango, red onion, cilantro, lime juice and olive oil (reserve lime wedges and some cilantro for garnish). Add seasoning to taste.
Preheat barbecue to medium. In a small bowl, mix chipotle sauce, olive oil, lime juice, honey, cumin and salt. Brush sauce on the skewered shrimp and grill, basting a couple of times until cooked through, about three minutes.
Divide salad on four plates and top with shrimp. Garnish with lime and cilantro.
Recipe Notes
Per serving: 383 calories, 11 g protein, 22 g fat (3 g saturated fat), 41 g carbohydrates, 8 g fibre, 53 mg cholesterol, 207 mg sodium