Elegant Strawberry and Shrimp Salad

Yield: 2 Servings

1/2 lb Cooked shrimp
6 Canned baby corn on the cob
1/2 Pear, peeled and sliced
4 oz Ripe strawberries, hulled and halved
2 T Sour cream
1/2 t Dry mustard
1/2 T Apple cider
1/2 t Ground ginger
Juice of half a lemon
pn Sugar
Few drops of hot pepper Sauce

Place the shrimp, corn, pear and strawberries in a salad bowl. Mix sour cream with mustard; add the lemon juice. Whisk in the cider, sugar, ginger and Tabasco sauce. Pour over the salad and mix well. Serve on lettuce leaves if desired.
Source: Adapted by Deborah Kuhnen from "A Guide to Modern American Cooking", by Pol Martin.

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