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Ingredients and seasonings used in prepare

1. Prepare 8 cup baby spinach
2. Use 1 cup couscous
3. Prepare 1 lb med shrimp, shelled deveined
4. Prepare 1/2 cup chopper cilantro
5. Prepare 1 tbsp evoo
6. Prepare 3/4 tsp salt
7. Prepare 1 mango diced
8. Prepare 1 avocado diced
9. Prepare 1 tomato diced
10. Prepare 1/4 cup red onion
11. Use 1/2 chile fine chop
12. Prepare 1 tbsp lime juice

The mango-avocado salsa is creamy and cool, but spiced with a hit of crunchy jalapeño. Combined in a soft tortilla with some cotija cheese and fresh cilantro, everything just works. I love them for a quick weeknight meal, but they also make a fantastic party appetizer. For the shrimp: Heat the oil in a large pan over high heat.

Step by step to cook Shrimp w/Avocado-Mango Salsa:

1. heat grill
2. fold 4 18 inch pieces foil in 1/2, unfold coat inside w/cooking spray
3. 2 cups spinach in centre of each piece foil
4. combine couscous w/ 1/4 c water and divide evenly among packets placing on top of spinach
5. combine shrimp half cilantro oil 1/2 tsp salt in a bowl divide evenly next to couscous
6. fold foil close and crimp edges
7. grill until packets are puffed 10mins
8. combine remaining cilantro salt mango avocado tomato onion pepper lime to garnish
9. Done and ready to serve!

Season the shrimp generously with salt and pepper to taste. Stir in the lime juice and cilantro and serve with mango avocado salsa. Prepare an outdoor grill or preheat stovetop grill pan over medium-high heat. For the Mango Salsa: In medium bowl, combine all salsa ingredients. Mix in the mango, onion, habanero pepper, cilantro and salt.

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