This one is really easy and makes a great appetizer - what could be better?!
Total time: 15 mins
Ingredients:
- 6 oz Shrimp 40/60, broken
- 6 oz Squid
- 6 oz baby Pulpo
- 4.5 oz of celery, finely diced
- 1.5 oz of red peppers, finely diced
- 4 oz Grapeseed oil
- 6 oz white wine vinegar
- 1 oz lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- Salt and pepper to taste
Preparations:
- Cook Shrimp in a pan until they are pink and opaque. Once finished cooking, transfer the shrimp to a bowl of ice water to stop the cooking process. Drain shrimp and pat dry once cooled.
- Add all ingredients into your bowl and mix to coat all ingredients in the dressing
- Finish with Salt and pepper to taste
