2 lb. squid, cut into 1/2-inch
rings and sections
salt and freshly ground pepper
1/4 c. extra virgin olive oil
1/3 c. freshly squeezed lemon
1 tsp. chopped fresh mint
1 Tbsp. chopped fresh parsley
1 clove garlic, finely minced
Drop squid into boiling water for about 30 seconds.
Drain and let cool. Season squid with salt and pepper.
Combine olive oil, lemon juice, mint, parsley and garlic and
pour over the squid. Serve well-chilled on a bed of lettuce
leaves; garnish with lemon wedges. Serves 6 to 8 as appetiz-
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