Shrimp with Avocado-Mango Salsa



  • Vegetable oil cooking spray
  • 8 cups baby spinach
  • 1 cup couscous
  • 1 pound medium shrimp, shelled and deveined
  • 1/4 cup chopped fresh cilantro, divided
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt, divided
  • 1 cup Bella Sol Mango Salsa
  • 1 tablespoon fresh lime juice
  • 1 medium Avocado diced


  1. Heat grill.
  2. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
  3. Place 2 cups spinach in center of 1 half of each piece of foil.
  4. Combine couscous with 1/4-cup water; divide evenly among packets, placing on top of spinach.
  5. Combine shrimp, cilantro, oil and salt in a bowl.
  6. Divide shrimp evenly among packets, placing next to couscous.
  7. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes.
  8. Combine remaining Mango Salsa, avocado, and lime juice in a bowl.
  9. Carefully cut foil to open; stir contents
  10. Garnish with mango salsa and avocado mixture before serving.