1 lb. shrimp
1 sm. onion, sliced
1 tsp. fresh thyme
1 tsp. dry mustard
1 tsp. hot sauce
1 c. chicken bouillon
1/4 c. vinegar

Combine all of the ingredients in a pot. Bring to a boil and simmer over low flame until cooked, shrimp will be pink. Remove, cool and chill. Drain thoroughly and serve.