Shrimp with mango avacado salsa/Or with black bean and corn salsa

This is my favorite way to make shrimp. Every time I've made it this way, it turns out perfectly, and doesn't stink up the house!

Basically, it is shrimp on a bed of couscous and spinach- (which tastes way more exciting than it sounds, I promise!) with a fresh salsa on the side. I got this recipe from Epicurious, and it called for the mango avocado salsa, but tonight I decided to make it with my black bean and corn salsa instead. Both are equally delicious, but the black bean and corn salsa is waaay easier to make! 

Here's what you'll need for the shrimp part:

4 cups baby spinach

1 cup couscous

1 pound medium shrimp, pealed and deveined

1/3 cup fresh cilantro

1 tbs olive oil

1 teaspoon lime juice

Mango Avocado Salsa:

1 large mango

1 med tomato

1/4 chopped onion

1/2 jalapeno chili, seeded and chopped, 1 tbs line juice

 salt and pepper

Chop all ingredients and combine to make

OR

Black Bean and Corn Salsa

1 can black beans

1 can corn

1/2 chopped rep pepper

1 tbs lime juice

1 teaspoon garlic salt (I always add more!)

2 tbs fresh cilantro

Let's get started!

Pre-heat oven to 425

Fold 4 18 inch long pieces of foil in half, unfold, and coat with cooking spray

Place 1 cup spinach in the middle, next to the fold

Next, combine couscous with water, and divide evenly among the beds of spinach

Combine shrimp, cilantro, and oil together in a bowl.

 Next, divide shrimp evenly among the packets on top of the couscous

Finally, fold the foil, pinching and sealing the sides

Place in oven and cook for 10 minutes at 425 degrees

Combine salsa ingredients and garnish on top of shrimp when done. Connor wanted to add avocado on it's own to his, so I tried it too. It was delicious!

Enjoy!!!