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20-30 cooked shrimp cut into 1/2 inch pieces
20-30 cooked bay scallops
3 lb box of squid cut into rings and cooked in water until tender
1 green pepper cut into pieces equal to shrimp
2 celery stalks cut into 1/4 inch slices
med onion - sliced
10 black olives - sliced
1/4 cup + 1 tbl of olive oil
1 garlic clove - minced
1 tbl of chopped parsley
juice of 1/2 lemon
dash of salt and pepper
Place cooked shrimp, scallops and squid in large plastic container with cover. Add pepper, onion, celery, olives, garlic, parsley, salt and pepper. Combine the olive oil and lemon in a small bowl, taste to make sure it's not too lemony. Pour over fish and stir. Cover and let sit in refrigerator a couple of hours. Serve this dish nice and cold.
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