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Xuxu and Shrimp with Chile and Lemon

Xuxu and Shrimp with Chile and Lemon Recipe

  • 6 garlic cloves
  • 3/4 cup chopped white onion
  • 2 to 3 tablespoons chopped fresh jalapeo, 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
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