Shrimp With Avocado-Mango Salsa

This is really a meal in a yummy package. I fought the urge to name this Shrimp with CousCous, Spinach, Tomato,  and Avocado Mango Salsa....long huh? All the ingredients play together in perfect harmony....not too mention very aesthetically appealing. Just look how beautiful it is!! All very significant in making this dish a hit!  I usually don't like fruit or sweet sauces with meat, but this was a delicious balance. I have been trying to find more ways to use Avocados and this was perfect! I fed the kids something else because they do not care for Shrimp. Ava ate the Avocado out of mine. She calls them green apples and LOVES them! In Addition to being full of good-for-you fats, Avocado's are full of fiber and potassium. This meal is around 400 calories.

INGREDIENTS

Vegetable oil cooking spray

8 cups baby spinach

1 cup couscous

1 lb medium shrimp, shelled and deveined

1/2 cup chopped fresh cilantro, divided

1 tablespoon extra-virgin olive oil

3/4 teaspoon salt, divided

1 large mango, peeled and diced

1 medium avocado, diced

1 medium tomato, diced

1/4 cup chopped red onion

1/2 jalapeño chile, seeded and finely chopped

1 tablespoon fresh lime juice
salt to taste

PREPARATION

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.

Enjoy,

April