To make the citrus vinaigrette, combine orange juice, lemon juice, grapefruit juice and honey in a large bowl. Using a hand-held emulsion blender, blend in the olive oil. Season the vinaigrette with salt and pepper and whisk in ½ teaspoon of the mustard oil. Set aside.
To make the ginger-lime mayonnaise, place the egg, mustard and vinegar in the bowl of a food processor fitted with the metal blade. With the motor running, slowly add the grapeseed oil in a thin stream to make an emulsified sauce. Transfer the mayonnaise to a small mixing bowl and whisk in the curry powder, ginger juice, lime zest and lime juice. Season with salt and pepper. Cover and refrigerate.
To make the celery garnish, combine the celery, ginger, jalapeño, and cilantro in a small mixing bowl. Stir in the olive oil and lemon juice. Set aside. Using a sharp mandolin, slice the base of the fresh heart of palm into 60 1/8-inch thick round slices. Set aside.
To cook the shrimp, thread the shrimp using toothpicks. In a large pot, combine the white wine, white wine vinegar, salt, onion, carrots, 2 stalks of chopped celery, and parsley stems and cover with 1 gallon of water. Bring to a boil over high heat for 10 minutes. Strain the liquid into a separate pot and discard the solids. Bring the liquid back to a boil over high heat. Add the shrimp and cook for 2 minutes, stirring constantly until the shrimp are just cooked through. Using a slotted spoon, remove the shrimp from the pot, discard the toothpicks and carefully slice each shrimp in half lengthwise.
Ladle 1 ounce of ginger-lime mayonnaise in the center of six large plates. Layer the shrimp in a concentric circle over the mayonnaise. Spoon the celery garnish over each piece of shrimp. Fan 10 slices of the hearts of palm over the shrimp in a matching concentric circle. Spoon the citrus vinaigrette over the hearts of palm and around the shrimp and top with the micro mizuna.