Mix 1 1/2 cups shredded cheese, such as Mexican blend or Cheddar & Monterey Jack, 2 green onions, thinly sliced and 1 tsp Chili Powder, 1 tsp Ground Cumin, 1/2 tsp Oregano Leaves in medium bowl. Set aside. Lightly brush one side of 4 flour tortillas with veg oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, shrimp peeled and deveined and 1 large ripe mango, peeled and coarsely chopped. Sprinkle remaining cheese evenly over shrimp and mango. Top with 4 more tortillas. Brush top with oil. Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.