1

Heat a covered medium pot of water to boiling on high.

2

Meanwhile, in a large bowl, whisk together the vinegar, garlic, lemon juice, oil, red pepper, and salt. Add the celery, peppers, shallot, and parsley. Toss to combine.

3

Reduce the heat to a simmer. Add the shrimp and cook for 2 minutes, until cooked through. With a skimmer or slotted spoon, transfer the shrimp to a colander and rinse under cold water until cool. Drain well and add to bowl with vegetables,

4

To the same pot of water, add the squid. Turn off the heat, cover, and let stand for 3 minutes, until just opaque. Drain in same colander and rinse under cold water until cool.

5

Drain squid well and add to bowl with shrimp. Toss to combine. Serve immediately or refrigerate for up to 3 hours. Spoon salad and any vinaigrette over arugula.