I had some squid in the fridge and wanted to make a nice salad to take on a picnic, instead of having the usual sandwiches. So decided to make a light and refreshing dressing for the squid, then remembered i had some shrimp in the freezer, so decided to add them too.
The salad turned out lovely the squid and shrimp were so tender and the dressing had a kick and a zing!
Syn free on extra easy.
8 oz baby squid cleaned and cut into rings
20 raw shrimp
1 yellow pepper finely diced
½ cucumber seeds removed and finely diced
1 red chilli deseeded
1 garlic clove
juice of 1 lemon
½ tsp sweetener
salt and pepper to taste
A handful mint leaves finely chopped
In a blender, blitz the chilli, garlic, lemon juice, sweetener and salt and pepper. Mix in the mint, cucumber and yellow pepper.
In a very hot wok or frying pan, sprayed with olive oil frylight, fry the squid and shrimp for 2-3 minutes and the shrimp turn pink. Add to the dressing and let stand until it's room temperature.