Grilled Squid And Torpedo Onions With Sorrel

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1/4 cup extra-virgin olive oil, plus more for drizzling

1/4 cup fresh lemon juice

Salt and freshly ground black pepper

16 torpedo onions or medium shallots, unpeeled

16 whole cleaned baby squid (1 1/2 pounds), bodies and tentacles separated

4 cups sorrel leaves

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