I grew up in a family of fishermen in a seaside town near Naples. So naturally, all kinds of seafood made it to our dinner table--squid, octopus, shrimp, you name it. We'd marinate it simply and grill it over charcoal coals with a breeze from the Mediterranean cooling us off. It is such a great memory, my Dad and I recreate it whenever we can, often at Christmastime. The salad can be served cold from the fridge or at room temperature.
Recipe courtesy of Laura Vitale
Show: Simply Laura
Episode: Papa's Pizza
Print
Total:
45 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Zest and juice of 1 lemon
  • 2 cloves garlic, chopped 
  • 4 tablespoons extra-virgin olive oil 
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 
  • 3/4 pound fresh shrimp, peeled, deveined, cleaned and patted dry 
  • 3/4 pound squid, cleaned and patted dry 
  • 1/2 cup pitted kalamata olives, halved 
  • 3 cups mixed greens, such as radicchio Treviso, baby arugula and parsley leaves
  • 1 orange 

Directions

Watch how to make this recipe.

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.

Cook's Note

Feel free to substitute the greens for what you have on hand. A mix of textures and flavors is best.

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