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Calamari and Scungili Salad
1 lb. fresh Squid
1 can Conch
2 Tbsp. mint
1 Tbsp. parsley
1 clove garlic, diced
1 olive oil
2 Tbsp. fresh Parmesan cheese
Clean and cook Squid for a brief time in boiling water. No more than 3 minutes! Allow Squid to cool. Cut into ringlets. Don't forget to keep the tentacles, they're the best. Place in a bowl with Conch. Squeeze lemon and lime over seafood. Add remaining ingredients, stir and enjoy.
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