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Ingredients:
3/16 Cup(s) vegetable oil
1 Teaspoon(s) curry powder
1 grapefruit
1 Can(s) hearts of palm; rinsed and sliced
1/2 Pound(s) frisee
8 Pound(s) cooked shrimp
1 Teaspoon(s) tarragon
4 sprigs chervil
Directions: Curry oil: Combine oil and curry powder in a small saucepan or skillet. Cook over low heat for 1 hour. Strain through a coffee filter and let cool. With a sharp knife, cut peel from grapefruit, including all white pith, and cut sections free from membranes. Assemble the plates: Arrange 2 rounds of hearts of palm in the middle of four 10 inch plates. Arrange half the grapefruit sections on the plates around the hearts. Top with 1 cup frisee and remaining grapefruit segments. Top with 2 shrimp, sprinkle with 1/4 tsp tarragon and drizzle 1/2 T curry oil over each plate. Garnish with chervil. Contributor: Domain Chandon recipe
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