Shrimp with Avocado-Mango Salsa

Last nights meal was quite interesting to say the least.  I was pretty excited to try some seafood from the markets and what better way then to eat some prawns (shrimp).

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

1. 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

The finished product.

We were a bit nervous about the salsa....of which I didn't eat.  Tim said it was nice and spicy and I (think??) he was pleasantly surprised to note that the salsa wasn't that shabby.   I got the recipe from pintrest via this site.  

It made four servings, so I've given the last two servings to us for lunch over a bed of lettuce.  Yay- can't wait for tonight's dinner!! Steak Tacos.