Shrimp with Avocado-Mango Salsa

Before I start this post I want to tell the rest of you to get on the ball!  I want some of your recipes!  I miss all you guys like crazy!

I know my last post had mango and avocado so sorry if you don't like them, but I am loving them together! McCall got me started pinning and I found this recipe from self.com and decided to try it last night.  Jefferson and I both really liked it and I thought it was post worthy!  If you don't like shrimp I think that you could substitute the shrimp for some chicken and it would still be good but I'd cook my chicken before adding it to the packet to make sure it's gets cooked all the way.

Serves 4

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

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.

The skinny

397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein