Mango Gazpacho with Spiced Shrimp Skewers

For the mango gazpacho, place 6 martini or margarita glasses in the freezer. Combine 3 1/2 cups mango, lime, orange juice and hot sauce in a blender. Blend until pureed and pour into a bowl, cover and refrigerate. Stir remaining mango, pineapple, cucumber, red bell pepper, onion and jalapeno together in another bowl. Cover and chill for at least 30 minutes, or until ready to serve. Stir diced avocado into the chopped vegetable and fruit mixture. Ladle the gazpacho in the frozen glasses, add some of the diced mixture, and garnish with a grilled shrimp skewer. For the jerk seasoning, combine thyme, allspice, black pepper, cinnamon, cayenne pepper and salt. For the shrimp skewers, place skewers in a shallow baking dish and cover with cold water. Place shrimp in a bowl, drizzle with the olive oil and toss with 1 tablespoon jerk seasoning. Cover and refrigerate for 30 minutes. Turn gas grill on high for 5 minutes. Reduce heat to medium-low. Place two of the marinated shrimp on each skewer and grill for 1-2 minutes per side.