Marinated Seafood Salad with Orange and Olive

F52

Course Appetizers

Ingredients in this Recipe

1 pinch freshly ground pepper
1 pound small squid, bodies sliced into 1/4 inch rings
1 tablespoon sherry vinegar
1 tablespoon small capers
1/2 small fennel bulb
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup thinly sliced red onion (cut from a quarter of a whole red onion)
18 medium shrimp
2 garlic cloves, very thinly sliced
2 tablespoons olive oil
2 tablespoons parsley, finely chopped
20 manzanilla olives, halved
3 oranges, supremed

Recipe Preparation

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