MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Saute of Shrimp with Bergamot Infusion
  Categories: Seafood
       Yield: 12 servings
       1    Ripe papya, peeled, diced
       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
   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.