1-First: preheat a gas grill to medium-high heat, around 450 degrees, or your oven to 425 degrees if baking. Cut 8 sheets of 14 by 12-inch heavy-duty aluminum foil and layer two sheets per packet to make 4 strong packets, alternating directions for stability.

2-Second: spray the center of the top 4 foil pieces with cooking spray and layer the spinach over each for a fresh base.

3-Third: in a bowl, toss the couscous with the broth and lightly season with salt, then divide it among the packets over the spinach.

4-Fourth: toss the shrimp with 1 1/2 tablespoons lime juice, 1 1/2 tablespoons olive oil, 1/4 cup cilantro, garlic, cumin, salt, and pepper; divide the shrimp over the couscous in the packets.

5-Fifth: wrap the foil packets securely and grill them sealed side up for about 12 to 14 minutes, or bake at 425 degrees for 10 to 12 minutes, until everything is cooked through.

6-Sixth: while the packets are cooking, prepare the salsa by mixing the mango, avocado, tomato, red onion, remaining cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, salt, and pepper in a medium bowl.

7-Finally, carefully remove the packets, open them, toss if desired, and serve warm with the avocado-mango salsa. Adaptations include using quinoa for gluten-free options or tofu for vegan versions to keep it flexible.