Seafood Salad

1. 1

   From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.

2. 2

   Cut remaining lemon in half and squeeze juice into 4-quart saucepan; add bay leaves.

3. 3

   Fill saucepan with 3 inches water; cover and heat to boiling over high heat.

4. 4

   Meanwhile, in large bowl, combine tomatoes, olives, parsley, oil, salt, pepper, and lemon peel and juice.

5. 5

   Rinse squid under cold running water.

6. 6

   Slice squid bodies crosswise into 1/2-inch-wide rings.

7. 7

   Cut tentacles into several pieces if large.

8. 8

   To boiling water in saucepan, add shrimp.

9. 9

   Cook shrimp 1 to 2 minutes or just until opaque throughout.

10. 10

    With slotted spoon, transfer shrimp to colander to drain.

11. 11

    Add to bowl with tomato mixture.

12. 12

    Return water to boiling.

13. 13

    Add squid; cook 30 seconds to 1 minute or just until opaque.

14. 14

    Drain squid in colander; add to shrimp in bowl.

15. 15

    Toss until well combined.

16. 16

    Cover and refrigerate at least 1 hour or up to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.