Spicy Jerk Mushroom Kabobs with Mango Salsa

Place mushrooms in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together vinegar, jerk seasoning, salt, and 2 tablespoons water. Pour marinade over mushrooms. Seal bag and turn to coat mushrooms. Chill 30 minutes. Meanwhile, for mango salsa, in a bowl combine the next five ingredients (through Scotch bonnet). Add lime juice and orange juice. Toss to coat. Thread about six mushroom halves onto a 10-inch skewer, inserting skewer into the base of each cap, parallel to the stem, to prevent splitting. Repeat with remaining mushrooms. Reserve marinade. Grill kabob over medium-high 10 minutes or until just tender and slightly charred, turning halfway through and basting with reserved marinade. Serve kabob over mango salsa. Top with sliced jalapeño.