Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        cooking oil
   1      medium        onion -- diced
   1      stalk         celery -- diced
   1      clove         garlic -- crushed
   1      tablespoon    Thai red curry powder
     1/2  teaspoon      fresh ginger -- grated
     1/2  teaspoon      cardamom
     1/8  teaspoon      cinnamon
   1      pinch         ground nutmeg
     1/2  teaspoon      salt
     1/2  teaspoon      white pepper
     1/2  teaspoon      red apple -- diced
   4                    banana -- cut in 1 in cubes
   2      cups          chicken stock
  36                    jumbo shrimp -- peeled
   1                    salt and pepper
   1      ounce         butter
   1      ounce         cooking oil

Preparation:

In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and sauté without coloring for about three minutes. Add all the spiced and sauté white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and sauté, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish