Couscous with California Avocado, Mango and Shrimp

For the salad: Toss shrimp with seasoning. Barbecue or sauté in olive oil for about 3 minutes, turning over once. Remove to plate; set aside. In a 2-quart pan, bring water to a boil. Stir in couscous, oil and salt. Remove from heat, cover and let stand for 5 minutes. In a bowl, combine avocado and lemon juice; set aside. Remove lid from pan and fluff couscous; cool. Pour couscous into a large mixing bowl. Add avocado, mango, onions and edamame. For the dressing: In a food processor, add mango, juice, oil, garlic, mustard, salt, pepper and cumin. Puree, using the pulse button; set aside. Mix mint and cilantro into dressing immediately before using. To serve: Pour 2 cups dressing over salad, as needed. Toss to coat. Serve onto plates and top with cooked shrimp. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.