FOR THE SHRIMP – 2 teaspoons of balsamic vinegar – 2 tablespoons of olive oil – ½ teaspoon of sugar (white, granulated), – ½ teaspoon of cayenne pepper – 1 doz of uncooked, peeled, jumbo shrimp TO ASSEMBLE – 2 cups of mango, cut into strips or cubes – 1 iceberg lettuce, green leaf lettuce, shredded – 1½ dozen of cherry tomatoes, FOR THE DRESSING – ½ teaspoon of brown sugar, (optional) – 2 tablespoons of balsamic vinegar – 4 tablespoons of olive oil – ¼ teaspoon of salt, (or more, to taste)