1 1/2 lbs. cleaned shrimp
1 1/2 c. chicken bouillon
1/2 c. red vinegar
1 sliced onion
2 tsp. ground mustard
1 tsp. hot sauce
1/2 tsp. thyme

Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until shrimp turns pink.