Scallion-And-Mango-Wrapped Shrimp

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12 large shrimp (9 ounces), deveined and peeled, tails left intact

1/2 teaspoon vegetable oil

6 large scallions, green parts only, halved lengthwise

Coarse salt

1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)

1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips

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