COLD FISH SALAD

1 lb. shrimp (med., cleaned and deveined)

1 lb. Calamari, cleaned and cut up
1 lb. scallops
1 lb. baby pulpo, cleaned
1 lb. imitation crabmeat
3 pieces celery, diced
6 cloves garlic, chopped
4 lemons, squeezed
1/3 c. fresh parsley
Salt and pepper to taste
1 tsp. oregano
1/4 c. olive oil
In a large pot of boiling water put shrimp, calamari, scallops, and
baby pulpo. Bring water to a second boil and let fish cook 3-5
minutes. Drain fish.
In a large bowl put cooked fish; add crabmeat, celery, garlic,
lemons, parsley, oregano, salt, pepper, and olive oil. Mix well; cover
and refrigerate overnight. Serve.