Description
Seafood grilled to perfection and tossed with pickled vegetables? Count us in!
Ingredients
Scale
- 6–8 calamari tubes/ tentacles
- 8–12 shrimp, tail off (16–20 size), split in half lengthwise
- 2 lb mussels, rinsed and broken mussels removed
- 1 carrot, large, peeled and julienned into 3-inch-long strips
- 1 cup roasted tomatoes, chopped
- 1 cup zucchini, julienned into 3-inch-long strips
- 1 fennel, head, quartered and shaved thin
- 2 tbsp tarragon, chopped
- ¼ cup parsley, chopped
- ¼ cup basil, chopped
- 1 cup white balsamic vinegar
- 5 tbsp sugar
- 2 tsp salt
- 1 cup olive oil
- Salt and black pepper, to taste
Instructions
- Preheat grill to medium-high or prepare a bed of cooked down charcoal.
- Clean the calamari and season with salt, pepper and olive oil. Set aside.
- Season cleaned shrimp with olive oil, salt and pepper and set aside.
- Place the mussels in a small pot or foil pouch to be placed on the grill.
- In a small bowl combine vinegar, sugar, 2 tsp salt and 1 cup olive oil. Whisk until uniform and sugar is dissolved. Set aside.
- Grill the calamari and shrimp only until there are grill marks on each item. Pull them off and place them together in a clean mixing bowl.
- Once the calamari has cooled, cut into bite size pieces and add back to the cooling shrimp
- Place the mussels on the grill either in the small pot with a lid or in the foil pouch. Allow to steam open. Remove and allow to cool. Once cooled pull each mussel out of the shell and place with calamari and shrimp.
- Add the carrots, zucchini, fennel, tomatoes, herbs, and dressing mixture. Mix to combine evenly. Cover in airtight container and refrigerate overnight.
- Serve and garnish with fresh herbs and grilled lemons for extra pizzazz.