SPICY SHRIMP

l-l/2 lbs. cleaned shrimp
l-l/2 cups chicken bouillon
l/2 cup red wine vinegar
l sliced onion
2 tsp. dry mustard
l tsp. hot sauce
l/2 tsp. thyme
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 liquis. Serve with lemon slices and parsley.
Prodigy