Easy Sunomomo Salad - cooking recipe

Ingredients

2 English cucumbers, the ones that come shrink wrapped in plastic, about 10 to 12-inch long each
1/4 cup seasoned rice vinegar, per preparation instructions
1/4 cup orange juice
1/2 cup of tiny cherry tomatoes (you can substitute 1/2 cup of chopped )
fresh tomatoes, of any type
1/2 lb of cup of pre-cooked shrimp

Preparation

Pre-preparation: Purchase a 24 fluid oz. (750 mL) bottle of Marukan Seasoned Gourmet Rice Vinegar and add 1 level tablespoon of brown sugar to the bottle. Shake and shelve (no need to refrigerate) until you need it.
If your shrimp is frozen, place them into the bottom of a 2 quart bowl.
Set the mandolin for a very thin slice - about 1/8 inch, seat it firmly into the bottom into the bowl, and CAREFULLY slice the cucumbers into the bowl, allowing the juice from the cucumbers to remain in the bowl.
Add the vinegar preparation and the orange juice, and mix thoroughly.
Allow to stand for about 5 minutes, add the tomatoes and and toss again.