375 gr shrimp 350 ml chicken bouillon 120 ml vinegar 1 slice onion 10 ml dry mustard 5 ml sauce 1 gr thyme
Instructions
Combine all ingredients in a saucepan. 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.