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To prepare marinade, place the habanero chili, green onion, garlic cloves, ginger, and mango in a blender or food processor. Blend mixture until smooth.
Turn off the blender and add the cilantro and rice wine vinegar and lime to the mixture. Pulse in blender until ingredients are evenly combined.
Season with salt. Reserve 1 cup (240 ml) of marinade for basting and dipping.
Place the shrimp in a sealable freezer bag, pour marinade over the shrimp and toss to coat. Let shrimp marinate in the refrigerator for 1 hour.
Remove shrimp from marinade and thread 5 shrimp onto 2 soaked bamboo skewers (one skewer through the top of the shrimp, the other through the tail).
Drizzle shrimp skewers with olive oil and season with salt.
Preheat barbeque to medium-high heat 375-400 F (190-205 C). Brush grill with oil.
Place a narrow sheet of foil down on the heated grill. Place the shrimp on the grill while leaving the sticks over the foil to prevent burning.
Grill shrimp for one minute or until nicely caramelized and charred. Flip shrimp and baste with the reserved sauce set aside earlier.
Shrimp will be done when they turn pink and opaque. Remove shrimp skewers from grill and serve with left over sauce. Garnish with cilantro and lime wedges.