Calamari, Scungili And Shrimp Salad Recipe

• 1 1/2 lb calamari (squid) cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4"-wide rings
• 1 lb shrimp shelled and deveined
• 3 can scungili or possibly conch - (6 1/2 ounce ea) liquid removed, rinsed, and patted dry
• 1 1/2 c. chopped celery
• 4 lrg garlic cloves, chopped fine
• 1 c. pitted black olives halved
• 1 c. green olives with pimento halved Salt to taste Freshly-grnd black pepper to taste
• 1/3 c. fresh lemon juice - (to 1/2 c.) or possibly to taste
• 1/2 c. extra virgin olive oil or possibly to taste
• 1/3 c. chopped fresh parsley leaves

Directions