Shrimp with Avocado-Mango Salsa

This was a very easy, quick meal and healthy too. It was pouring outside so I used the broiler setting in the oven and the only mis-hap was using a silpat to line the baking pan.  Turns out, Silpats+broiler=FIRE; so I advise against using a silpat in this recipe.

Also, toddlers + cous cous=GIANT MESS.  Be prepared to spend more time cleaning cous cous off the floor than cooking.  I generally wait until it's dried (about an hour) and it's much easier to sweep up.

Shrimp with Avocado and Mango Salsa

Vegetable oil cooking spray

8 cups baby spinach

1 cup couscous

1 pound 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

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 teaspoon 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 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
(Source: Self Magazine, via www.epicurious.com)