Spanish Seafood Salad

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1 1/2 pounds large shrimp (21/24), shelled and deveined

1 1/2 pounds baby squid bodies and tentacles, cleaned

Canola oil, for brushing

Kosher salt and freshly ground black pepper

1 pound Dungeness crab meat, picked over

8 piquillo peppers, drained and thinly sliced

1 large stalk celery, finely diced, plus leaves for garnish

1 small red onion, halved and thinly sliced

1 cup pitted Spanish green olives, halved

1/2 cup thinly sliced cornichon

1/2 cup chopped fresh parsley

1/4 cup white wine vinegar

1/2 cup Spanish extra-virgin olive oil

Zest and juice of 1 lemon