Description
Updated: 5/8/2017
this is one of my family’s favorite seafood salad. We use can scungilli (sliced conch – which is one of a number of different species of medium-sized to large saltwater snails). And low in calories. I do understand that everyone taste might be a little different – this recipe is a good start, feel free to adjust ingredients to suit your family.
Ingredients
- Scungilli
- Celery
- Italian Parsley
- Cilantro
- Black Olives
- Garlic Cloves
- Extra Virgin Olive Oil
- Lemon Zest
- Fresh Lemon Juice
- Celery Seed
- Sea Salt
- Fresh Ground Pepper
- Red Pepper Flakes
- Shrimp
- Lettuce
Instructions
- Drain the scungilli and rinse under cold water
- Sliced in bite-size pieces
- Toss sliced scungilli, celery, olives, garlic, salt and peppers
- Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley
- Add to scungilli mixture
- Add bite size shrimp, if desired
- Refrigerate and marinate for at least 30 minutes
- Serve on a bed of lettuce