Grilled Seafood Salad With Gremolata Dressing

• 1 lb squid bodies
• 1 lb cleaned baby octopus
• 24 None large shrimp, peeled and deveined, tails intact
• 1 tbsp olive oil
• 1 tbsp finely chopped lemon peel
• 1 clove garlic, finely chopped
• 1 medium cucumber
• 4 oz mixed sprouts
• None None FOR THE GREMOLATA
• 1/4 cup olive oil
• 1 tbsp finely chopped lemon peel
• 2 tbsp lemon juice
• 1 clove garlic, finely chopped
• 2 tbsp coarsely chopped fresh flat-leaf parsley

1. Cut squid in half lengthwise; score inside surface of each piece. Cut squid into 2 inch-wide strips. Remove and discard heads from octopus.
2. Combine squid, octopus and shrimp in large bowl with oil, lemon peel and garlic.
3. Heat a grill pan on medium-high heat or preheat the grill to medium. Cook seafood, in batches, until shrimp just change color, and squid and octopus are tender.
4. Using vegetable peeler, slice cucumber into ribbons. Combine cucumber with sprouts in medium bowl.
5. For the gremolata dressing, whisk all ingredients in a small bowl.
6. Serve seafood on cucumber mixture, drizzled with gremolata.

bodies, baby octopus, shrimp, olive oil, lemon peel, clove garlic, cucumber, mixed sprouts, gremolata, olive oil, lemon peel, lemon juice, clove garlic, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35565 (may not work)