1/2 lb Small shrimp, rinsed

1 Small Lemon rind

1 Top Lemongrass (optional)

1/2 ts Allspice berries

2 Garlic Cloves (sliced)

3 tb Oyster Sauce

5 c Water

1 Chayote, about 3/4 lb.

6 oz Small Mushrooms

2 ts Chili-garlic paste

1/4 c Lemon juice

Cilantro Leaves to taste 1. Peel chayote and cut in 1/8-1/4" dice. Peel shrimp; combine shells in a

pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes. 2. Strain shrimp broth, discarding solids. Return to the pot with the

chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve. Source: Uncommon Fruits and Vegetables - A Commonsense Guide, Elizabeth Schneider