Ingredients
- 1 1/2 lb shrimp
- 1 1/2 c chicken bouillon
- 1/2 c vinegar (red)
- 2 t dry mustard
- 1 t sauce (hot)
- 1/2 t thyme
- 1 slice onion
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.
