Shrimp With Avocado-Mango Salsa

Ingredients

• 1 medium avocado diced
• 8 cups baby spinach 
• 1 cup couscous 
• 0.5 cup cilantro leaves fresh divided chopped
• 0.5  jalapeño chile seeded finely chopped
• 1 tablespoon juice of lime fresh
• 1 large mangos diced peeled
• 1 tablespoon olive oil extra-virgin
• 0.3 cup onion red chopped
• 0.8 teaspoon salt divided
• 1 pound shrimp shelled deveined
• 1 medium tomatoes diced

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
2. Place 2 cups spinach in center of 1 half of each piece of foil.
3. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.
4. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes.
5. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
6. Self