Shrimp with Avocado-Mango Salsa

By Heather

Ingredients

• 8 c baby spinach
• 1 c couscous
• 1 lb shrimp
• 1/2 c chopped cilantro
• 1 T olive oil
• 3/4 t salt
• 1 large mango (peeled/diced)
• 1 medium avocado, diced
• 1 medium tomato diced
• 1/4 c chopped red onion
• 1/2 jalepeno chile seeded and finely chopped
• 1 T fresh lime juice

Preparation

Step 1

Heat grill. Fold four 18 " long pieces of foil in half; unfold and coat inside with cooking spray.
Place 2 c spinach in centre of 1 half of each piece of foil.
Combine couscous with 1/4 c water; divide evenly amongst packages placing on top of spinach.
Combine shrimp, 1/4 c cilantro, oil, and 1/2 tsp salt in a bowl.
Divide shrimp evenly among packets, placing next to couscous. Foil foil to close and crimp edges to seal. Grill; close lid and cook until packs fully puffed (10 mins).
Combine remaining 1/4 c cilantro with 1/4 t salt, mango, avocado. tomato, onion and jalepeno with lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving