Spanish Seafood Salad

Name: Spanish Seafood Salad
Ingredients: 1 1/2 pounds large shrimp (21/24), shelled and deveined; 1 1/2 pounds baby squid bodies and tentacles, cleaned; Canola oil, for brushing; Kosher salt and freshly ground black pepper; 1 pound Dungeness crab meat, picked over; 8 piquillo peppers, drained and thinly sliced; 1 large stalk celery, finely diced, plus leaves for garnish; 1 small red onion, halved and thinly sliced; 1 cup pitted Spanish green olives, halved; 1/2 cup thinly sliced cornichon; 1/2 cup chopped fresh parsley; 1/4 cup white wine vinegar; 1/2 cup Spanish extra-virgin olive oil; Zest and juice of 1 lemon