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Tony’s Table: Seafood Salad

Seafood Salad:

Click here to download and print recipe (pdf)

½ lb. Shrimp, peeled, cleaned & deveined

½ lb. Crab

½ lb. Calamari, cooked

2 ½ oz. Sweet Anise, chopped

2 ½ oz. Red Bell Peppers, chopped

2 ½ oz. Sweet White Onions, chopped

1 oz. Mint, chopped

¼ c. Olive Oil

Juice of 2 Meyer Lemons

Add all ingredients to bowl, include salt & pepper to taste. Mix and serve

*** Recipe may vary by ingredients and cooking time


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