Calamari, Scungili and Shrimp Salad

• 1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
• 1 pound shrimp, shelled and deveined
• 3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
• 1 1/2 cups minced celery
• 4 large cloves garlic, minced fine, or to taste
• 1 cup pitted and halved black olives
• 1 cup green olives with pimento, halved
• Salt and pepper
• 1/3 to 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/3 cup minced fresh parsley leaves

1. In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender.
2. Drain and pat dry.
3. In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper.
4. Chill the mixture, covered, until ready to serve.
5. In a small bowl, whisk the lemon juice, oil, salt, and pepper together.
6. Add the dressing to the seafood mixture along with the parsley and toss to combine.

calamari, shrimp, celery, garlic, black olives, green olives, salt, lemon juice, olive oil, parsley

Taken from www.foodnetwork.com/recipes/calamari-scungili-and-shrimp-salad-recipe.html (may not work)