Active Time

　　30 min

　　Total Time

　　40 min

　　Crisp chayote goes by a raft of different names, but its Brazilian one, xuxu, was the inspiration for this quick stir-fry. The dish's vivid good looks echo its primal shout of flavor. After the shrimp, xuxu, and hearts of palm are cooked, they're tossed with a raw sauce of garlic, onion, jalapeño, and lots of lemon juice, which keeps everything sparkling and very fresh-tasting.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

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.

　　

Step 2

Let stand at room temperature 30 minutes for flavors to develop.

　　

Step 3

Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks.

　　

Step 4

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.

　　

Step 5

Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.

　　

Step 6

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.

　　Serve with:

　　steamed rice