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