1 1/2 lb shrimp 1 1/2 c chicken bouillon 1/2 c vinegar 1 slice onion 2 t dry mustard 1 t sauce 1/2 t 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.