Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    ripe papaya -- peeled, diced
   1                    lime zest and juice
   1      teaspoon      red onion minced
   1      teaspoon      fresh cilantro -- chopped
     1/2  teaspoon      coarse ground black pepper
  84                    raw headless Mexican shrimp -- peeled and deveined
   4                    red bell peppers -- roasted
                        peeled
   3      cups          hot water
   6                    Earl Gray tea bags
  60                    asparagus spears -- 2" long
   2                    oranges -- zest and juice
   6      ounces        olive oil
   2      tablespoons   ginger root -- minced
   2      tablespoons   shallots -- minced
   5      cups          court bouillon
   3      cups          couscous
   1      ounce         olive oil

Preparation:

Prepare the papaya salsa first to allow flavors 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" sauté pans heat olive oil. Sauté 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 mélange 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.