Insalata di Frutti di Mare Italian Seafood Salad

Ingredients

• 3 garlic cloves, divided
• 3/4 cup red wine vinegar
• 1 shallot, thinly sliced (about 1/3 cup)
• 1 pound extra-large (31- to 35-count) raw shrimp, tail-on
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 4 cups water
• 1 cup (8 ounces) dry white wine
• 10 black peppercorns
• 5 parsley sprigs plus 1/2 cup chopped fresh parsley leaves, divided
• 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 pound squid, tubes sliced into 1/2-inch rings and large tentacles halved
• 1 pound bay scallops
• 3 celery stalks, thinly sliced (about 1 cup)
• 1 (9.9-ounce) jar marinated baby artichoke hearts, drained and quartered
• 3/4 cup pitted Castelvetrano olives, quartered
• 1/2 cup thinly sliced jarred roasted red bell peppers
• 1/4 cup drained capers, chopped
• 1/2 teaspoon black pepper
• Lemon wedges, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag