Ingredients

The following ingredients have 8 Servings
  • 29 ounces Canned Scungilli (sliced conch)
  • 24 ounces Calamari Rings (uncooked, frozen)
  • 16 ounces Shrimp (cooked, frozen)
  • 5 pieces Celery Stalks (sliced bite sized)
  • 6 ounces Black Olives (small, pitted and halved)
  • 2 handfuls Capers (salted and rinsed)
  • 1 piece Garlic (one clove, minced)
  • 15 sprigs Fresh Parsley (chopped)
  • 3 Lemons
  • 1 ounce Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1 dash Crushed red pepper flakes (optional)

Instruction

  • Defrost and rinse calamari. Cook in boiling water for 30 seconds. Remove from boiling water and rinse under cold water. Drain.
  • Defrost and remove tail shells from shrimp.
  • Rinse and drain scungilli.
  • Combine all ingredients in large bowl. Add juice of two squeezed lemons and olive oil. Salt and pepper to taste. Toss salad.
  • Refrigerate for a minimum of an hour, maximum of overnight, stirring frequently to marinate salad.
  • Serve in small dishes or bowls with lemon wedges.