In a small bowl, combine all the dressing ingredients.

Mix well and set aside.

Rinse the squid thoroughly in cold water. Remove and discard any spine bone from the inside. Cut the bodies into ½-inch rings and drain.

In a small saucepan, bring 3 cups of water to boil and add about ½ teaspoon of sea salt.

Toss in the shrimp and boil until they turn pink, about 1 to 2 minutes.

Using a slotted spoon, remove the shrimp and transfer them to a colander to cool. Cut each shrimp into smaller pieces and transfer to a large mixing bowl.

Use the same pot with salted boiling water, toss in the squid rings, and boil until tender, about 7 to 8 minutes.

Remove and drain well.

Transfer the cooked squid into the bowl with the shrimp, add the lemon vinaigrette dressing, and toss together.

Cover with wrap and marinate in the refrigerator for at least 1 hour.

Before serving, toss again, transfer to a serving bowl, and garnish with lemon slices and parsley.

Serve chilled with extra lemon juice.

The salad will stay fresh refrigerated for up to 3 days.