From: Chef Rigo Gutierrez, Zocalo Grill, San Diego. Yield: 4 servings.
For pasta: Bring water and saffron to boil in small saucepan. Add pasta; reduce heat and simmer for 7 minutes then drain but do not rinse. Add red bell pepper, sun-dried tomato, garlic, scallion, oregano, cilantro and extra virgin olive oil to pasta and mix well. Season with salt and pepper.
For potatoes: Halve potatoes and toss in the extra virgin olive oil. Season with salt and pepper. Lay out on sheet pan and roast until tender in brick oven for about 12 minutes. (For convection oven, roast for 18 minutes at 400° until tender.) Remove potatoes from oven; cover with foil so they do not dry out while cooling.
For greens: Wash greens in cold water, drain in colander, and pat dry with paper towels. Wash tomatoes; drain and cut in half lengthwise.
For shrimp: Peel and devein under cold running water. Drain well. Heat olive oil in saute pan over high heat until oil just begins to simmer in pan. Add shrimp and saute for one minute. Add garlic and toss well. Deglaze pan with tequila. Add barbecue sauce and heat through.
To serve: Ring plating area on chilled plate with orzo pasta. Toss field greens and tomatoes with vinaigrette. Mound greens in center of each plate. Top greens with fanned avocado quarter, a few asparagus tips, a lemon wheel, and a sprig of cilantro. Arrange four shrimp on each plate, placing them on the pasta. Serve immediately.