Warm the oil in a nonstick pan over medium-high heat.
Flavor the shrimp and the calamari rings with Nick’s magic rub.
When the oil is sizzling, add the shrimp and calamari and stir well while cooking for 3-4 minutes until cooked through. Set aside and let cool to room temperature.
While the shrimp and calamari cool, make the dressing.
Place the salad dressing ingredients in a large salad bowl. Mix with a wire whisk until completely combined.
Salt and pepper to your taste.
Add the cooled shrimp and calamari and the salad ingredients to the dressing. Mix well to incorporate the various flavors.
Serve in individual dishes or family style in a large bowl.
1 tablespoon extra light olive oil
1 pound shrimp, shelled and deveined
1/2 pound calamari, cleaned and cut into 1/2” rings
2 teaspoons Nick’s Magic Rub
For The Salad Dressing:
2 tablespoons freshly squeezed orange juice.
1 teaspoon C&H Golden Brown Sugar
1/2 teaspoon salt
1/2 teaspoon of Nick’s Magic Rub
2 tablespoons white balsamic vinegar or white wine vinegar
5-6 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
For The Salad:
1 cup peeled and skinned orange sections
1/2 cup fresh fennel, cut into 1/2” dice