Calamari & Shrimp Salad

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1 pound calamari, cleaned, flaps removed, bodies cut crosswise into 1/4- inch rings

1 pound shrimp, shelled and deveined

3/4 cup chopped celery

2 to 3 garlic cloves, minced

1 ounce capers ( 1/2 small jar), drained

1/4 pound black olives with pits

1/4 cup lemon juice (about 2 lemons)

Salt and freshly ground pepper

1/4 cup olive oil, or to taste

3 to 4 tablespoons minced parsley leaves

3 navel oranges, segmented

1/4 pound large green olives that have been marinated in a spicy blend of chile flakes and garlic (see note)

1/4 pound imported provolone cheese (optional)

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