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" Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. Add calamari; toss to coat. Refrigerate 10 minutes or up to 2 hours. Preheat grill to high heat. Lightly coat peppers with olive oil. Grill about 20 minutes, turning occasionally until evenly charred. Transfer to a bowl and cover with plastic wrap. Set aside about 10 minutes. Carefully remove plastic; let peppers cool slightly. Working quickly, gently scrape off skin. Core and seed peppers, reserving juices. Slice into 1-inch-wide strips. In a bowl, combine peppers, their juices, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside in a warm place. Grill calamari over high heat about 1 minute per side, until lightly charred (the tentacles will char faster than the rest \u2014 that&amp;#039;s okay). Shake cooking juices out. Toss mint into pepper mixture, and place on serving dish. Top with calamari, season to taste, drizzle with 1/2 tablespoon olive oil, and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a5563/grilled-calamari-red-pepper/?src=shelter_footer>