Sugar Cane Skewered Shrimp with Rum-Scotch Bonnet Dipping Sauce

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Sugar cane skewers

1 pound large shrimp

Salt, to taste

Pepper, to taste

1 Scotch Bonnet pepper, minced

1 mango, flesh pureed

2 tablespoons rice wine vinegar

2 tablespoons Meyer's rum

2 tablespoons cilantro

2 tablespoons minced garlic