Grilled Seafood Salad With Gremolata Dressing - cooking recipe

Ingredients

1 lb squid bodies
1 lb cleaned baby octopus
24 None large shrimp, peeled and deveined, tails intact
1 tbsp olive oil
1 tbsp finely chopped lemon peel
1 clove garlic, finely chopped
1 medium cucumber
4 oz mixed sprouts
None None FOR THE GREMOLATA
1/4 cup olive oil
1 tbsp finely chopped lemon peel
2 tbsp lemon juice
1 clove garlic, finely chopped
2 tbsp coarsely chopped fresh flat-leaf parsley

Preparation

Cut squid in half lengthwise; score inside surface of each piece. Cut squid into 2 inch-wide strips. Remove and discard heads from octopus.
Combine squid, octopus and shrimp in large bowl with oil, lemon peel and garlic.
Heat a grill pan on medium-high heat or preheat the grill to medium. Cook seafood, in batches, until shrimp just change color, and squid and octopus are tender.
Using vegetable peeler, slice cucumber into ribbons. Combine cucumber with sprouts in medium bowl.
For the gremolata dressing, whisk all ingredients in a small bowl.
Serve seafood on cucumber mixture, drizzled with gremolata.