Place shrimp in a large resealable bag.

In a small bowl, combine Dijon mustard, olive oil, fresh orange juice, hot sauce, and orange zest.

Pour the mustard mixture over the shrimp in the bag.

Seal the bag tightly and refrigerate for 20 minutes to marinate.

While the shrimp marinates, peel and cut the mango into 1-inch pieces.

Cut the green onions into 1 1/2-inch pieces.

Cut the red bell pepper into 1-inch pieces.

Remove the shrimp from the refrigerator.

Thread the shrimp, mango, bell pepper, and green onions alternately onto four 10-inch skewers.

Lightly oil the grill grid.

Place the skewers on the oiled grill grid.

Grill over high heat for approximately 7 minutes, or until the shrimp are opaque and cooked through, turning and basting once with the remaining mustard mixture.