Grilled Stuffed Squid

- for pairing with the Holly's Hill Vineyards
Syrah

1 lb (about 12 small) whole squid, cleaned with tentacles reserved
½ Tbsp. fresh Italian parsley, chopped
½ Tbsp. fresh oregano, chopped
12 (or however many squid you have) paper-thin slices of butter
olive oil
salt & pepper
lemon wedges as a garnish

Chop squid tentacles and combine with herbs. Place one slice of butter in each squid tube.  Stuff each tube with equal amounts of herb mixture. Close with a toothpick if necessary. Brush outsides of tubes with olive oil, season with salt and pepper and grill for about 5 minutes each side.

Serve alone as an appetizer or with a mixed green salad for a light meal.

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