Shrimp with avocado-mango salsa

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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

Preparation

  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.
January 2013

This recipe is a personal recipe added by bfogler and has not been tested or endorsed by MyRecipes.

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