- 2 Meyer lemons, juice and zest of
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped garlic
- 1 teaspoon fresh ground black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted, sliced
- 1/2 cup Green olives, pitted, sliced
- 2 tablespoons capers, drained
- 1 lb Squid
- 1 lb Lagostinos
- 1 lb Shrimp, medium
- 1 lb Mussel meat
- 1 lb Crabmeat or Imitation Sea Legs
Bring 8 cups salted water to a boil over medium-high heat, and add the shrimp. Put in other seafood except squid rings. Gently poach the seafood until cooked through and tender, about 10 minutes adding squid rings the last 3 minutes. Remove the seafood, strain. Refrigerate for 30 minutes.
For the seafood salad: In a large mixing bowl, combine first 8
ingredients. Whisk well. Add chilled cooked seafood to the bowl along with other ingredients and toss well. Refrigerate overnight.
