1 pound medium size raw shrimp, peeled and deveined
Salt and pepper
1/4 cup Pesto Sauce
1 tablespoon olive oil
1 1/2 cup uncooked couscous
2 1/2 cups chicken or vegetable stock
4 to 6 cups fresh baby spinach
1 lemon cut into wedges
4 large pieces heavy-duty foil
In a small bowl mix together pesto and olive oil. In another bowl mix together couscous and stock. Spray foil sheet with cooking spray. Place equal amounts of spinach down the center of each piece of foil. Next, spoon equal amounts of the couscous mixture down on top of spinach. Place a few shrimp in a row on top of the couscous. Season with a little salt and pepper. Spoon pesto garlic mixture over each package of shrimp. Wrap up foil to form a packet, but don’t wrap too tightly.
Grill over low heat for about 5 minutes. Let sit another few minutes before carefully opening the packet. You can also bake packets on a baking sheet. Bake in a preheated 400 degree oven for 10 to 12 minutes. Remove from the oven and let sit about 5 minutes before opening packets. Serve with fresh lemon wedges.