Shrimp with avocado-mango salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 cup(s) baby spinach |
1 cup(s) couscous |
1 pound(s) medium shrimp |
1/2 cup(s) fresh cilantro chopped |
1 tablespoon(s) olive oil |
3/4 teaspoon(s) salt |
1 large mango diced |
1 avocado diced |
1 tomato diced |
1/4 cup(s) red onion chopped |
1/2 jalapeno chile seeded |
1 tablespoon(s) lime juice |
Directions:
1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp 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. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
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