In a pot half filled with salted water, boil the shrimp until pink, then 1 to 2 minutes longer. Drain the shrimp and allow to cool, then peel, devein, and place in a bowl. Add the sweet pickle, bell pepper, onion, celery, thyme, and eggs. Combine gently. Stir in the mustard, mayonnaise, paprika, and black pepper. Chill and serve on a bed of lettuce.