Xuxu And Shrimp With Chile And Lemon

• 6 garlic cloves
• 3/4 cup chopped white onion
• 2 to 3 tablespoons chopped fresh jalapeno, including seeds
• 1/3 cup fresh lemon juice
• 3 medium
• (chayote; about 1 3/4 pound total)
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 cup olive oil, divided
• 1 (14-ounces) jar or can hearts of palm, rinsed well, patted dry, and cut into 1/2-inch pieces
• 1/3 cup chopped cilantro

1. With motor running, drop garlic into a food processor and finely chop. Stop processor and add onion, jalapeno (to taste), lemon juice, and 1/4 teaspoon salt, then pulse until finely chopped.
2. Let stand at room temperature 30 minutes for flavors to develop.
3. Peel
4. if skin is tough. Cut
5. off pit in slices, then cut into 1/4-inch-thick matchsticks.
6. Toss shrimp with 1 teaspoon salt. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute shrimp until just cooked through, 3 to 5 minutes. Transfer to a plate.
7. Saute
8. in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.
9. Return shrimp to skillet, then add hearts of palm and saute until just heated through. Remove from heat and stir in chile-lemon sauce and cilantro.

garlic, white onion, fresh jalapeufo, lemon juice, shrimp, olive oil, hearts of palm, cilantro

Taken from www.epicurious.com/recipes/food/views/xuxu-and-shrimp-with-chile-and-lemon-354968 (may not work)