Recipe: Grilled Seafood Salad (antipasti)

Grilled Seafood Salad
Serves 6:

1 Pound Small Calamari, Cleaned
1 Pound Medium Shrimp, Cleaned And Deveined
1 Pound Scallops
24 Fresh Mussels
1/2 Cup Pitted Black Olives (Optional)

Dressing:
3/4 Cup Extra Virgin Olive Oil
1 Clove Garlic, Crushed
Juice and 1 Teaspoon of Zest From 1 & 1/2 Large Lemons
1/4 Cup Chopped, Fresh Parsley
Dash Red Pepper Flakes
Salt & Pepper To Taste

Heat up the grill, and cook the seafood in batches, just until cooked through. Depending on how hot your barbeque is, this should only take a minute or two per side. For the mussels, simply place them on a barbeque grilling tray, place on the hot grill, close, and remove as soon as they open.

Once cooked, cut the calamari into pieces, the shrimps and scallops in half, while leaving the mussels in their shells. Place the seafood in a bowl, add the dressing ingredients, olives and mix well. Serve immediately still warm from the barbeque, or cover and let marinade in the dressing in the refrigerator overnight.

Just before serving, adjust the seasonings. Serve.