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You need to prepare medium shrimp deveined and cleaned.
You need mango.
You need to prepare couscous.
You need to prepare bag baby spinach.
You need tin foil.
Provide avocado.
Use lime.
Prepare red onion.
Provide roma tomato.
You need jalapeño.
You need to prepare cilantro.
Use olive oil, extra virgin.
Provide garlic powder.

Mix together mangoes, cilantro, green onions, jalapenos and remaining Tablespoon lime juice. Remove from grill and serve with mango salsa. The mango salsa is colorful, sweet, tangy and spicy and it is made with jalapeno, red bell pepper, mango, red onion, lime juice, and cilantro. If you have time, make the salsa ahead of time and let it sit in the fridge for a couple of hours to allow the flavors to meld together.

Heat up grill or oven.Fold the sides and ends to a large piece of tin foil. Lay flat on counter..
This is for each serving. Rub olive oil on bottom of tin foil. Put a handful or 2 of spinach on bottom. Add couscous on top of that . Pour 3 tablespoons of water over couscous..
Add shrimp on top with a dash of garlic powder, pepper and salt. Fold foil into a square pocket so no air will be getting out..
Place on grill and cook for 10 to 12 minutes..
While pockets are on the grill chop your onions,jalapeño, cilantro, avocado, mango. Here is a quick way to cube a mango if you have never cut one before. Just remember there is a huge pit and you cut down the fat sides of the mango. Leaving the middle uncut..
Put all chopped ingredients in bowl and squeeze lime juice on top. Mix.
Open packets and scoop onto a plate. Top with the mango salsa. Enjoy.

Shrimp Foil Packs with Couscous and Avocado Mango Salsa is an easy, flavorful dinner in one! It's such a wonderful flavor combination here with the avocado-mango salsa and the cilantro-lime shrimp! And the couscous and spinach rounds it out - while the couscous makes it more hearty and filling and. Mix until salsa is evenly combined. The mango salsa consists of mango, red pepper, red onion, cilantro and lime juice.

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