Hot and Sour Seafood Salad

Supple pieces of squid intermingle with sharp slivers of shallot in this pungent, spicy, mint- and cilantro-infused warm salad. This dish is nicely spicy, so keep a supply of cold Thai Singha beer on hand. The type of seafood you can use for this dish is very flexible. Although I call for a combination of shrimp and squid here, mussels, scallops, and lobsters are all welcome. For the most brilliant look and flavor, cook the seafood right before serving and toss it quickly with the dressing.