1.Shell and devein prawns, leaving heads and tails intact. Cut squid in half lengthways, score inside surface of each piece. Cut squid into 5cm-wide strips. Remove and discard heads from octopus.
2.Combine seafood in large bowl with oil, rind and garlic, refrigerate, covered, until required. (Can be made a day ahead to this stage).
3.Cook seafood, in batches, on heated oiled grill plate (or grill or barbecue) until prawns just change colour, and squid and octopus are tender.
4.Using vegetable peeler, slice cucumber into ribbons. Combine cucumber with sprouts in medium bowl.
5.Serve seafood on cucumber mixture, drizzle with gremolata
6.To make gremolata dressing combine ingredients, olive oil, lemon rind, garlic, juice and parsley in screw-top jar, shake well.
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