Seafood Salad

This one is really easy and makes a great appetizer – what could be better?!

Total time: 15 mins  

Ingredients:

– 6 oz Shrimp 40/60, broken  

– 6 oz Squid 

– 6 oz baby Pulpo 

– 4.5 oz of celery, finely diced

– 1.5 oz of red peppers, finely diced 

– 4 oz Grapeseed oil

– 6 oz white wine vinegar 

– 1 oz lemon juice 

– 1/2 teaspoon garlic powder 

– 1/2 teaspoon oregano

– 1 teaspoon parsley 

– Salt and pepper to taste 

Preparations:

– Cook Shrimp in a pan until they are pink and opaque. Once finished cooking, transfer the shrimp to a bowl of ice water to stop the cooking process. Drain shrimp and pat dry once cooled. 

– Add all ingredients into your bowl and mix to coat all ingredients in the dressing

– Finish with Salt and pepper to taste