Combine the mango, onion, lime juice, cilantro, lime zest and jalapeño chile in a bowl and mix well. Chill, covered for 2 hours or longer.
Soak wooden skewers in water for 30 minutes. Drain and pat dry. Mix the olive oil, lime juice, lime zest, red pepper flakes and salt in a bowl. Add the shrimp and toss to coat. Marinate, covered, in the refrigerator for 30 minutes, stirring occasionally.
Preheat the grill. Drain the shrimp, discarding the marinade. Thread the shrimp on the soaked skewers and arrange on the grill rack over direct heat. Grill for 3 minutes per side or until the shrimp are firm and pink. Serve the shrimp with the salsa.