Baccala and Shrimp Salad


2 lbs. salt fish, prepared, cut into 3-inch pieces
1 lb. large scampi, shelled and deveined
1 cup extra virgin olive oil
4 large cloves garlic, thinly sliced
½ cup lemon juice
2 cups roasted red marinated peppers
½ tsp. dried chili flakes
1 cup Gaeta olives, pitted
¼ cup small capers
3 tbsp. parsley, chopped
Salt and pepper to taste


In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily, about 5 minutes. Scoop out with a strainer and set aside to cool. Break into bite size pieces. Add shrimp to the cooking liquid and bring to a boil. Cook 2 min. or until opaque. Drain and cool. In medium sauté pan heat olive oil and sauté garlic for 1 min. Pour into a large bowl and cool. Add salt fish, scampi, lemon juice, peppers, olives, chili flakes, capers, parsley, and salt and pepper, to taste. Arrange on a large serving platter and serve at room temperature.