Italian Seafood Salad | Hailee Catalano Recipes

Ingredients

• ½ lb. medium shrimp (peeled, deveined and tails removed)
• ½ lb. bay scallops
• ½ lb. calamari (a mix of sliced tubes and tentacles)
• ½ bulb of fennel (thinly sliced, shocked in ice water and dried)
• ¼ of a red onion (thinly sliced, shocked in ice water and dried)
• 1 celery stalk (thinly sliced)
• ½ cup halved castelvetrano olives
• ½ cup chopped fresh parsley
• ½-1 tsp chopped calabrian chilis (depending how spicy you'd like it)
• ¼ lb. lump crab meat (picked through to make sure there are no shells)
• Zest of 2 lemons
• Juice of 1 lemon (plus more to taste)
• ⅓ cup olive oil (plus more to taste)
• Kosher salt
• pepper