Special equipment: a grill pan or grill
In a large bowl, add the zest and juice of the lemon, garlic, and 2 tablespoons of the olive oil; season with salt and pepper. Add the shrimp and squid and mix to combine. Allow the seafood to marinate for about 10 minutes.
Meanwhile, preheat your grill pan or grill to medium-high heat.
Add the seafood to the hot pan and grill until cooked through and grill marks develop, about 2 minutes per side. Remove to a plate and set aside.
Scatter the olives on a large platter; add the grilled seafood and greens all over the top.
Segment the orange right over top of the salad, dropping the segments around the greens and squeezing the juice all over (doing it this way makes an instant dressing). Drizzle with the remaining 2 tablespoons oil and season with some freshly grated black pepper.
Feel free to substitute the greens for what you have on hand. A mix of textures and flavors is best.
Recipe courtesy of Laura Vitale, 2014