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24 medium-sized squids, cleaned but leaving the tentacles for cooking separately
24 large uncooked shrimps, peeled
3/4 cup olive oil
Juice of 1 lemon
2 tbsp parsley, finely chopped
Beat the oil, lemon, salt and pepper together until smooth. Pour half of the mixture over the shrimps and mix to coat them well. Leave to marinate for 10 minutes.
Place a shrimp into each squid sac and pass them onto metal skewers, passing through the mouth-hole of each squid. You can put 6 stuffed shrimps onto each skewer, and you can use separate skewers for the tentacles.
Cook the squids for approximately 5 minutes over charcoal, on a grill, turning over once. Sprinkle with the remaining oil-lemon sauce, garnish with parsley and serve immediately.