Shrimp and Calamari Salad
Ingredients
- 3/4 pound Smallish calamari tubes
- 3/4 pound 21-25/lb raw shrimp thawed and cut in thirds
- 1 cup Celery, thinly chopped
- 1 cup Extra Large Pitted Ripe Olives, cut in half
- 1 tablespoon Rinsed Capers
- 1/2 cup Flat Leaf Parsley, minced
- 1 teaspoon Olive Oil
- 3/4 cup Dry Vermouth
- 3/4 cup Cold Water
- 1 teaspoon Kosher Salt
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