Saute of Shrimp with Bergamot Infusion

• 1 medium papayas peeled, diced
• 1 teaspoon red onion minced
• 1 teaspoon cilantro chopped
• 1/2 teaspoon black pepper
• 84 each shrimp peeled, deveined
• 4 each sweet red bell peppers roasted
• 3 cups water hot
• 60 each asparagus
• 2 each oranges zest and juice
• 6 ounces olive oil
• 2 tablespoons ginger root
• 2 tablespoons shallots minced
• 5 cups court bouillon
• 3 cups couscous
• 1 ounce olive oil

1. Prepare the papaya salsa first to allow falvors to combine.
2. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.
3. Start by cleaning the Mexican shrimp.
4. Reserve the shells to utilize in another recipe.
5. Next roast and peel the red bell peppers.
6. Cut them into large pointed strips about 1 inch wide and reserve for service.
7. Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing.
8. Prepare asparagus, oranges, ginger root and shallots.
9. Bring court bouillon to boil.
10. Add couscous and olive oil.
11. Cover and remove from heat.
12. In 2 12 inch saute pans heat olive oil.
13. Saute the ginger, shallots and shrimp together.
14. Sear shrimp 2 minutes and turn over.
15. Add asparagus and roasted pepper.
16. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.
17. Place a timbale mold of couscous at top of entree plate.
18. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce.
19. Accompany with a tablespoon of papaya salsa next to the couscous.
20. Serve immediately.

red onion, cilantro, black pepper, shrimp, sweet red bell peppers, water, asparagus, oranges, olive oil, ginger root, shallots, court bouillon, couscous, olive oil

Taken from recipeland.com/recipe/v/saute-of-shrimp-bergamot-infusi-43855 (may not work)