Korean Shrimp, Pear and Mustard Cold Salad (2 Servings)

Use shrimp labeled fully cooked. Thaw frozen shrimp in the fridge, never use raw shrimp directly, drain and keep cold.

Mix 1 tbsp hot mustard with 1 tbsp lukewarm water and rest five minutes. Stir in vinegar, soy sauce, sugar, garlic and salt.

Wash cucumber and pear, remove the hard core and cut into thin, similarly sized strips. Apple may substitute for pear but can taste tarter.

Arrange cucumber and pear, top with chilled cooked shrimp, add optional lemon and serve the mustard sauce immediately before eating.