<http://schema.org/recipeInstructions>
" If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on medium-high. From lime, grate 1 teaspoon peel and squeeze 2 teaspoons juice into medium bowl; stir in yogurt, half of chopped mint, curry powder, and 1/4 teaspoon each salt and freshly ground black pepper. In 4-quart saucepan, heat 1 1/4 cups water to boiling on high. Stir in couscous. Cover and remove from heat. Let stand 5 minutes; fluff with fork. Lay spinach on top of couscous; cover and let stand another 5 minutes. Meanwhile, thread shrimp and mango chunks alternately onto skewers. Place half of yogurt mixture in small bowl; set aside for serving. Brush remaining mixture all over shrimp and mango. Grill 5 to 7 minutes or just until shrimp turn opaque, turning over once. Toss spinach and couscous until combined; transfer to large platter. Top with shrimp skewers. Drizzle reserved yogurt mixture over shrimp. Garnish with remaining mint."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8895/shrimp-mango-skewers-recipe-ghk0811/>