Xuxu And Shrimp With Chile And Lemon

1. 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. 2

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

3. 3

   Peel

4. 4

   if skin is tough. Cut

5. 5

   off pit in slices, then cut into 1/4-inch-thick matchsticks.

6. 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. 7

   Saute

8. 8

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

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.