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, jalapeno and lime juice in a bowl. Carefully
cut foil to
open; stir contents; garnish with salsa before serving.
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