Scungilli Salad

Ruby15's Note:

Revised: Thanks to JerseyJoe's comments, I revised my reciepe. 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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 (29 ounce) can scungilli
• 1 cup celery, sliced thin
• 1/4 cup Italian parsley, chopped
• 3 7/8 ounces black olives, california pitted and sliced
• 2 -3 garlic cloves, sliced very very thin
• 5 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon celery seed
• 1 -2 teaspoon sea salt
• fresh ground pepper (to taste)
• fresh ground red pepper flakes (to taste)
• shrimp (optional)
• lettuce

Directions:

1. Drain the scungilli and rinse under cold water.
2. Sliced in bite-size pieces (if not already sliced).
3. Toss sliced scungilli, celery, olives, garlic, salt and peppers.
4. Mix together oil, lemon juice and parsley.
5. Add to scungilli mixture.
6. Add bite size shrimp, if desired.
7. Refrigerate and marinate for at least 30 minutes (or longer).
8. Serve on a bed of lettuce.

Reviews

[JerseyJoe]

Sorry Ruby, way to much garlic, parsley and celery. You missed the mark. Try my recipe.