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Calamari alla Griglia with Shrimp, Salsa Verde & Grilled Bread
Ingredients
  • All ingredients A-Z
  • subheading: Calamari alla Griglia with Head-on Shrimp:
  • Eight 5 to 6-inch calamari, cleaned (about 3 pounds), skin on
  • 2 pounds head-on, peeled and deveined shrimp
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 6 cloves garlic, peeled and sliced
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon crushed hot red pepper
  • Chopped fresh italian parsley
  • subheading: Salsa Verde:
  • ¾ cup extra-virgin olive oil
  • ½ cup finely chopped roasted red peppers
  • ½ cup chopped fresh italian parsley leaves
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped cornichons
  • ¼ cup red wine vinegar
  • 1 hard-boiled egg, white and yolk separated and each finely chopped
  • 2 tablespoons whole non-pareil, small capers
  • ½ cup finely chopped small raw zucchini
  • Kosher salt
  • Freshly ground black pepper
  • subheading: Grilled Bread:
  • 1 loaf day-old italian bread
  • Olive oil
  • Fresh bunch thyme
  • 1 to 2 garlic cloves, peeled
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