Saute Of Shrimp with Bergamot Infusion -

1 Lime zest and juice

1 t Red onion minced

1 t Fresh cilantro, chopped

1/2 t 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 T Ginger root, minced

2 T Shallots, minced

5 c Court bouillon

3 c Couscous

1 oz Olive oil

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.