Shrimp and Couscous Foil Packets with Avocado-Mango Salsa Recipe

Preheat a gas grill over medium-high heat to about 450 degrees F. 

Cut 8 sheets of 14×12-inch heavy-duty aluminum foil. Layer 2 sheets of foil per packet, with each sheet of foil going opposite directions for each (to have 4 packets total). 

Spray the center of the top 4 pieces of foil with vegetable oil spray. Layer spinach over each packet. 

In a bowl, toss together couscous and broth and season lightly with salt. Divide couscous among each packet, placing it over spinach. 

Toss shrimp with 1½ tablespoons lime juice, 1½ tablespoons olive oil, ¼ cup cilantro, garlic, cumin, and season with salt and pepper to taste. Divide shrimp among packets layering over couscous. 

Wrap foil and crimp edges to seal, then grill sealed side up for about 12 to 14 minutes until shrimp and couscous have cooked through. 

Meanwhile, prepare the salsa. In a medium mixing bowl, toss together mango, avocado, tomato, red onion, remaining ¼ cup cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, and season with salt and pepper to taste.

Remove packets from the grill, carefully open, and toss contents if desired. Serve warm with avocado-mango salsa.