This recipe serves 4

1 lb. SeaSeald or James Island Calamari
1/4 cup soy sauce
Juice of 1 lemon
1/2 cup olive oil
1 tsp. toasted sesame oil
6-8 cups mixed salad greens
Steel grille skewers

Preheat charcoal or gas grille. Marinate squid in bowl with soy sauce. When grill is ready, thread squid tubes on steel skewers, pushing skewers through tubes 2-3 times so they will lay flat on grille. Thread tentacles on separate skewers. On hottest part of fire, grill squid, cooking NO MORE THAN 60 SECONDS on each side. Remove squid from grille and skewers. Cut into bite-size pieces. Mound greens on platter or individual plates. Sprinkle with oil and lemon juice. Add squid. Sprinkle with sesame oil.