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1
Use 8 (8-inch) bamboo skewers and start by inserting the skewer into the squid body lengthwise at the lower end of the squid piercing both walls of the body.
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2
Then bring the skewer back up through the body and down again.
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3
The motion is like sewing and you should be able to see the skewer twice on one side and once on another.
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4
Now place 1 of the tentacles at the end of the skewer.
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5
Repeat with the rest of the squid.
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6
Brush with the olive oil and season with salt and pepper and reserve for grilling.
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7
To make the vinaigrette, smash the avocado in a bowl with a fork until chunky and then add the lemon, sherry vinegar, salt and cayenne.
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8
Next add 1/3 cup extra virgin olive oil and stir.
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9
It should look a little separated and that is fine.
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10
Right before you dress the salad, fold in the basil.
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11
To serve the salad, mix all the remaining ingredients, toss with the vinaigrette and adjust seasoning if necessary.
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12
Heat the grill or grill pan until really hot, grill the squid on the hottest part of your grill because it will cook fast, about a minute per side.
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13
The squid should have nice grill marks and be opaque when done.
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14
Be careful not to overcook because it will become tough.
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15
Once done, remove from the skewer and cut the tubes horizontally into 1/4 inch rings.
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16
Toss the tentacles and tube rings into the salad and divide among 4 plates and serve.
