I'll be honest, when I first heard about using hearts of palm as a shrimp substitute, I was skeptical. But after years of experimenting in my kosher kitchen, I can tell you that this combination works beautifully. The tender, slightly sweet hearts of palm have a texture that's surprisingly similar to shellfish, and when you season them right, they absorb all those classic scampi flavors. The beauty of this dish lies in its simplicity. Traditional shrimp scampi relies on butter, garlic, white wine, and lemon to create that perfect balance of richness and brightness. Since we're keeping kosher, I use a good quality olive oil instead of butter, which actually makes the dish lighter while still delivering that satisfying richness. The garlic gets golden and fragrant, the wine adds depth, and fresh lemon juice brightens everything up. What really makes this version shine is how you prepare the hearts of palm. I slice them into medallions that mimic the shape and size of jumbo shrimp, then give them a quick sear in the pan. This step is crucial because it removes excess moisture and gives them a slightly golden exterior. You want them to have some texture, not turn mushy. This makes an elegant weeknight dinner when served over pasta, or you can serve it as an appetizer with crusty bread for dipping in that garlicky sauce. I often make it when I want something that feels special but comes together in under 20 minutes. The whole dish has that restaurant quality that makes guests think you spent way more time cooking than you actually did.