Quick Grilled Squid Salad

If you can’t find squid at your grocer, this fresh seafood salad would be equally appealing made with shrimp. Peel and devein 1 lb. (500 g) medium shrimp, thread them onto skewers and grill or broil them until they turn pink and curl slightly.

Ingredients

Directions

Prepare a medium-hot fire in a grill.

In a bowl, whisk together the lime juice, mint, cilantro and chiles. Add 2 Tbs. of the olive oil in a thin stream, whisking constantly until the dressing is smooth. Set aside.

In a bowl, toss the squid with the remaining 2 Tbs. olive oil and season lightly with salt and pepper. Put the squid in a grill basket and grill, turning once, until opaque and lightly charred on the edges, about 1 minute per side.

Toss the squid with the dressing and serve hot or at room temperature, with the lemon wedges alongside. Serves 4 to 6.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012)

Related Items