Beavans Button: Grilled squid aka heaven

I've been feeling quite sick lately and haven't been up to my usual domesticated lifestyle of reading Foodtv.ca, watching Food Network and cooking up a storm. Today was the first day since I've been home from Asia that I actually feel like cooking. After picking up some cheap groceries at PA's on Fort (best place ever), and finding out that squid was on special, I decided to make grilled squid that way they do it seaside in the Gili Islands. So here is my version. Its fresh, healthy and if I do say so myself - delish!

Grilled squid with Thai dipping sauce

Ingredients
4 small - medium sized squid
2 tbsp non hydrogenated margarine or butter
3 cloves garlic, crushed

For the dipping sauce:
3 cloves garlic, crushed
2 tbsp brown sugar
Juice from 1 lime
Fresh chilies or chili paste to taste

To prepare the squid for the grill wash them in cold water and pat them dry with paper towel. Using a sharp knife fillet the squid and make incisions in each direction about an inch apart but not cutting all the way through. The slices should resemble a checkerboard. This makes the squid lie flat on the grill and makes it easier to cut once served. In a small dish add the butter and garlic and microwave on high for 30 seconds until melted. Brush a preheated grill with the garlic butter and arrange the squid so that they are evenly spaced out, then brush the squid with the remaining garlic butter. Cook for about 4-5 minutes on each side until grill marks appear and the squid is white and no longer opaque. For the dipping sauce combine the lime juice, sugar, garlic and chilies in a bowl and whisk together. Divide into two small ramekins to serve. Serve the squid straight from the grill with Thai dipping sauce.