Italian Shrimp, Scallop, and Calamari Salad

I found this in the new issue of, my favorite magazine, Coastal Living. It sounds perfect to post for ZWT 2006. I have not tried it but this is a recipe that is right up my alley! Can't wait to make this!

• Ready In: 40 mins
• Serves: 10

Ingredients

• 3⁄4 lb shrimp, peeled and deveined
• 3⁄4 lb bay scallop
• 3⁄4 lb  calamari, cut into rings and tentacles halved
• 2  cups fennel, very thinly sliced
• 1  onion, halved and thinly sliced
• 1  cup grape tomatoes, halved
• 1  cup flat leaf parsley, chopped
• 1⁄2 cup  Sicilian olives, pitted and coarsely chopped
• 1⁄2 cup kalamata olive, pitted and coarsely chopped
• 1⁄2 cup fresh lemon juice
• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
2. Transfer shrimp to a large colander with a slotted spoon.
3. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
4. Transfer scallops to colander with shrimp.
5. Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
6. Run cold water over seafood until no longer warm; drain well.
7. Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
8. Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
9. Pour over seafood and vegetable mixture. Toss well.
10. Let stand at room temperature for at least 15 minutes before serving.