Special equipment: 2 large bricks wrapped twice in aluminum foil
Heat grill to high heat. Brush squid with oil on both sides and season with salt and white pepper. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing. Garnish with chopped mint.
Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning.
Recipe courtesy of Bobby Flay