Ingredients
Units
Scale
Salad:
- 1 lb. raw shrimp - de-veined and shell removed
- 2 lbs. raw calamari rings and tentacles
- 4 large cloves garlic - grilled
- 2 tbs. capers - chopped - plus 2 tbs. caper juice
- 4 stalks celery - with leaves - chopped
- 1/2 cup Italian parsley - chopped
- 1/4 cup fresh dill - chopped
- 6 oz. can of pitted black olives - chopped
- 1 head of Romaine lettuce - cleaned and sectioned
Dressing:
- Juice of 1 lemon
- 1 lemon - sliced thin
- 1/4 cup olive oil
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions
Salad:
- Boil a large pot of salted water. Add the cleaned shrimp and calamari for two to three minutes then drain.
- Set aside while preparing the rest of the salad.
- Heat a small frying pan with the garlic in the skin let grill until a nice char is achieved.
- Pinch the garlic from the skin and chop.
- Place the chopped parsley, dill, celery, olives, capers, garlic and seasonings in a large bowl. Add the shrimp and calamari and thin slices of lemon and toss.
Dressing:
- Prepare the dressing and pour over the salad; toss and refrigerate until ready to serve.
- Serve with Romaine lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
