2 tbsp. butter
1 garlic clove, minced
Dash crushed red pepper
1 lb. med. shrimp, shelled & deveined
2 tbsp. lemon juice
2 tbsp. white wine
1 tbsp. minced parsley
1/2 tsp. salt

In 10" round baking dish, cook butter, garlic and crushed red pepper, covered, on high 2 minutes, stirring once. In same dish, arrange shrimp with tails toward center; stir in lemon juice, wine, parsley and salt. Cook, covered with waxed paper on high 2 1/2 to 4 minutes just until shrimp turn pink, stirring to coat shrimp with butter mixture. Makes 4 main dish servings.