Shrimp pockets with mango salsa

• 1 lb medium shrimp deveined and cleaned
• 1 mango
• 1 cup couscous
• 1 bag baby spinach
• 4 piece tin foil
• 1 avocado
• 1 lime
• 1/2 red onion
• 1 roma tomato
• 1 jalapeno
• 1 bunch cilantro
• 2 tbsp olive oil, extra virgin
• 1/2 tsp garlic powder

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

shrimp, mango, couscous, baby spinach, foil, avocado, lime, red onion, roma tomato, jalapeno, cilantro, olive oil, garlic

Taken from cookpad.com/us/recipes/358493-shrimp-pockets-with-mango-salsa (may not work)