1 1/2 lb Shrimp, cleaned
1 1/2 c Chicken bouillon
1/2 c Red vinegar
1 ea Onion, sliced
2 t Dry mustard
1 t Hot sauce
1/2 t Thyme
Combine all ingredients in a sauce- pan. Bring to a boil; Reduce heat and simmer till shrimp turns pink. Remove and allow to cool – then chill. Drain off liquids. Serve with lemon slices and parsley.