Season Baby Octopus (6 ounce), Shrimp (21) and Squid Rings (6 ounce) with Kosher Salt (to taste), Cayenne Pepper (to taste), Lime Juice (to taste) and Granulated Garlic (to taste).
Combine Romaine Heart (1 head) and Baby Red Radish (5).
Mix Greek Yogurt (1/4 cup) with Lime Juice (1 tablespoon), Fresh Chives (1 tablespoon) and Honey (1 tablespoon). Season with Kosher Salt (to taste) and Cayenne Pepper (to taste). Toss with the salad and arrange on a serving platter.
Grill the seafood until just done but still moist on the inside.
Drizzle with Lime Juice (2 tablespoon) and Extra-Virgin Olive Oil (2 tablespoon). Toss.
Top the salad with the grilled seafood and add some Jalapeño Pepper (to taste).