Seafood Salad Rachael Ray   From Every Day with Rachael Ray December-January 2007 EIGHT SERVINGS Prep Time: 20 min (plus marinating) Cook Time: 12 min Juice of 4 lemons 4 ribs celery from the heart, 1 halved lengthwise, the rest finely chopped 1 1/2 pounds medium shrimp, peeled and deveined 2 pounds squid, cut into thin rings 1/2 cup olive oil 3 cloves garlic, finely chopped 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh flat-leaf parsley Salt and black pepper 1 pint grape tomatoes 1/2 teaspoon crushed red pepper Mixed greens, for serving 1. Add the juice of 1 lemon and the halved celery rib to a large pot of water and bring to a boil. Add the shrimp and squid and return to a boil; cook for 2 minutes. Discard the celery. Drain the seafood and let cool in a bowl set inside a larger bowl of ice. 2. In a bowl, whisk together the olive oil, garlic, basil and parsley. Add salt and black pepper to taste. In a large bowl, combine the chopped celery, tomatoes, juice of 3 lemons and the crushed red pepper. Add the cooled seafood and the dressing and toss to coat; marinate for 1 hour. Serve over the greens.

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