Calamari, Scungili And Shrimp Salad Recipe

• 1 1/2 lb calamari (squid) cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4"-wide rings
• 1 lb shrimp shelled and deveined
• 3 can scungili or possibly conch - (6 1/2 ounce ea) liquid removed, rinsed, and patted dry
• 1 1/2 c. chopped celery
• 4 lrg garlic cloves, chopped fine
• 1 c. pitted black olives halved
• 1 c. green olives with pimento halved Salt to taste Freshly-grnd black pepper to taste
• 1/3 c. fresh lemon juice - (to 1/2 c.) or possibly to taste
• 1/2 c. extra virgin olive oil or possibly to taste
• 1/3 c. chopped fresh parsley leaves

1. In a saucepan of boiling salted water, cook the calamari and shrimp for 3 min, or possibly just till 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. Refrigeratethe mix, covered, till ready to serve.
5. In a small bowl, whisk together the lemon juice, oil, salt and pepper.
6. Add in the dressing to the seafood mix along with the parsley and toss to combine.
7. This recipe yields 8 to 10 servings.

calamari, shrimp, liquid, celery, garlic, black olives, green olives, lemon juice, extra virgin olive oil, parsley

Taken from cookeatshare.com/recipes/calamari-scungili-and-shrimp-salad-97759 (may not work)