Salpicon De Mariscos (Assorted Seafood Vinaigrette)

This recipe comes to us from Miami, Florida's Casa Juancho Spanish restaurant.

Serves 4

12 oz. shrimp, peeled and cleaned 12. oz scallops 8 oz. calamari Additional Optional Ingredients: Lobster, crab, mussels 1 green bell pepper, julienne 1 red bell pepper, julienne 1 medium onion, julienne 5 oz. white wine vinegar 3 oz. extra virgin olive oil 1 tsp. dijon mustard 3 oz. salt 3 bay leaves 12 whole black peppercorns

Fill a large saucepan 3/4 full of water (for boiling the seafood), add the salt, whole black pepper and bay leaves to the water and bring to a boil. When water is boiling, add seafood and boil for five minutes. Drain seafood and let cool. In a separate bowl mix vinegar, olive oil and mustard. Mix in green and red peppers, onions and cooled seafood. Mix well, Refrigerate for 2-3 hours. Serve on a bed of Romaine lettuce.