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

Combine all ingredients in a sauce pan. Bring to a boil; reduce heat and simmer until shrimp turns pink. Remove and allow to cool, then chill. Drain off liquids. Serve with lemon slices and parsley.