Brick Grilled Baby Squid with Tamarind-Mint Dressing

Ingredients

• 1 teaspoon dijon mustard 
• 4 servings mint leaves fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 0.3 cup orange juice freshly squeezed
• 0.5 cup vegetable oil; peanut oil preferred 
• 4 servings vegetable oil; peanut oil preferred 
• 0.3 cup rice wine vinegar 
• 4 servings salt and pepper freshly ground
• 4 servings salt and pepper white freshly ground
• 1.5 pounds squid bodies cleaned
• 3 tablespoons tamarind paste 

Equipment

• blender
• grill
• aluminum foil

Directions

1. Special equipment: 2 large bricks wrapped twice in aluminum foil
2. Heat grill to high heat.
3. Brush squid with oil on both sides and season with salt and white pepper.
4. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes.
5. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing.
6. Garnish with chopped mint.
7. Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning.