Shrimp with Avocado-Mango Salsa
By Heather
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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
Details
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
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