Title: Saute of Shrimp with Bergamot Infusion
Categories: Seafood
Yield: 12 Servings

1		Ripe papya, peeled, diced
1		Lime zest and juice
1	ts	Red onion minced
1	ts	Fresh cilantro, chopped
1/2	ts	Coarse ground black pepper
84		Raw headless Mexican shrimp, peeled and deveined
4		Red bell peppers, roasted and peeled
3	c	Hot water
6		Earl Grey tea bags
60		Asparagus spears, 2" long
2		Oranges, zest and juice
6	oz	Olive oil
2	tb	Ginger root, minced
2	tb	Shallots, minced
5	c	Court bouillon
3	c	Couscous
1	oz	Olive oil

Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.

Start by cleaning the Mexican shrimp. Reserve the shells to utilize in another recipe. Next roast and peel the red bell peppers. Cut them into large pointed strips about 1" wide and reserve for service.

Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing.

Prepare asparagus, oranges, ginger root and shallots.

Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat.

In 2 12" saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.

Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately.

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