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