Scungilli Salad

• 1 (29 ounce) can scungilli
• 1 cup celery, sliced thin
• 1 1/2 tablespoons Italian parsley, chopped
• 1 1/2 tablespoons cilantro, chopped
• 2 1/4 ounces black olives, california pitted and sliced
• 2 -3 garlic cloves, sliced very very thin (garilic can also be grated)
• 5 tablespoons extra virgin olive oil
• 1/2 lemon zest
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon celery seed
• 1 -2 teaspoon sea salt
• fresh ground pepper (to taste)
• fresh ground red pepper flakes (to taste)
• shrimp (optional)
• lettuce

1. Drain the scungilli and rinse under cold water.
2. Sliced in bite-size pieces (if not already sliced).
3. Toss sliced scungilli, celery, olives, garlic, salt and peppers.
4. Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
5. Add to scungilli mixture.
6. Add bite size shrimp, if desired.
7. Refrigerate and marinate for at least 30 minutes (or longer).
8. Serve on a bed of lettuce.

scungilli, celery, italian parsley, cilantro, black olives, garlic, extra virgin olive oil, lemon zest, lemon juice, celery, salt, fresh ground pepper, fresh ground red pepper, shrimp

Taken from www.food.com/recipe/scungilli-salad-283585 (may not work)