Xuxu and Shrimp With Chile and Lemon
3 pounds medium xuxu (chayote; about 1 ¾ 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
Let stand at room temperature 30 minutes for flavors to develop.
Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.