Shrimp With Avocado-Mango Salsa
['Vegetable oil cooking spray', '8 cups baby spinach', '1 cup couscous', '1 pound 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']
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 teaspoon 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 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
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