Thai Grilled Salt-and-Pepper Squid

• 8-12 oz cleaned calamari tubes
• 1 Tbsp vegetable oil
• 3/4 tsp ground white pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp dried crushed chili
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 lime cut in wedges
• 1/4 cup fresh coriander/cilantro, lightly chopped
• Thai sweet chili sauce
• 1/2 package prewashed baby greens
• 1 Tbsp Asian fish sauce
• canola oil spray

Using a knife, cut open the calamari tubes so that they lie flat. Rinse and place the calamari on a clean kitchen towel. Dry them as thoroughly as possible to ensure that the spice mixture sticks.

Cut the calamari lengthwise into strips approximately 1 inch wide, and place in a mixing bowl. Drizzle the oil over the strips to coat them.

Mix the dry spices together in a cup or small bowl, and then sprinkle the mixture over the oiled calamari. Mix well until all of the strips are coated. Set aside to marinate while you heat the grill.

Preheat grill to medium.Place a piece of foil over the grill surface, and lightly spray with oil. Place calamari on top of the foil, and cook until edges curl. Some strips may curl completely into a circle. Cooking only takes 30 seconds to 2 minutes for each side, depending on the heat of your grill. Try not to overcook the calamari, because it will turn rubbery instead of tender.

Place the calamari on a serving platter over a bed of baby greens. Squeeze lime juice over calamari, and add salt and fish sauce if desired. Finish with a sprinkling of fresh coriander/cilantro, and serve with Thai sweet chili sauce for dipping.

Makes 4 servings.