Seafood Platter With Harissa Dip And Salsa Verde - cooking recipe

Ingredients

2 lbs jumbo shrimp, unpeeled
2 tsp red pepper flakes
2 cloves garlic, crushed
1 None orange, peel removed in strips, orange juiced
1 None lemon, peel removed in strips, lemon juiced
2 tbsp olive oil
2 None bay leaves
1 1/2 lbs squid rings or cleaned baby octopus, quartered
2 None lobsters, cooked
24 None oysters, on the half shell
None None FOR THE HARISSA DIP
1/4 cup sun-dried tomatoes, drained
1 tbsp harissa paste
2 tbsp lemon juice
1/4 cup olive oil
None None FOR THE SALSA VERDE
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/2 cup firmly packed fresh mint leaves
1 tbsp drained capers, rinsed
2 None canned anchovy fillets, drained
1/4 cup olive oil
2 tbsp lemon juice
3/4 cup mayonnaise

Preparation

Preheat the oven to 350\u00b0F.
Combine shrimp, red pepper flakes and garlic in baking dish. Cover tightly with foil. Bake for 30 mins, or until shrimp are changed in color. Cool for 1 hour.
Combine orange and lemon peels and juices, oil, 1/2 cup water and bay leaves in a large baking dish. Add squid or octopus; toss gently to coat. Cover with foil. Bake for 30 mins, or until tender. Cool 1 hour.
Meanwhile, for the harissa dip, blend or process all ingredients until smooth. Transfer to small bowl. Cover; refrigerate until required. For the salsa verde, blend or process herbs, capers, anchovies, oil, 1 tbsp of the lemon juice and 1/4 cup water until smooth. Transfer to small bowl. Cover; refrigerate until required.
Arrange lobster, shrimp and squid mixture on large platter. Divide half the salsa verde among oysters; arrange on same platter. Stir mayonnaise and remaining 1 tbsp lemon juice into remaining salsa verde in small bowl. Serve seafood platter with salsa verde mayonnaise and harissa dip.