1 pound cleaned squid
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Tablespoon chopped fresh parsley
Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.
In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.
Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers.
Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley.
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