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.