1/3 c. butter
2 c. (2 med.) zucchini, sliced 1/4 inch thick
1/4 c. chopped fresh parsley
20 med. fresh or frozen shrimp, shelled, deveined, rinsed
1/2 tsp. dill weed
1/4 tsp. salt
2 tbsp. chopped onion
1 tbsp. lemon juice
1/2 tsp. minced fresh garlic
Hot cooked rice.

In 10 inch skillet melt butter over medium heat (3 to 6 minutes). Stir in remaining ingredients except rice. Cook over medium heat stirring occasionally, until shrimp turn pink and zucchini is crisply tender (5 to 8 minutes). To serve, spoon shrimp with zucchini and butter sauce over cooked rice.

MICROWAVE DIRECTIONS: In 12 x 8 baking dish melt butter on HIGH (60 to 70 seconds). Stir in remaining ingredients except rice. Cover; microwave on HIGH, stirring after half the time, until shrimp turn pink and zucchini is crisply tender (3 1/2 to 5 minutes). To serve, spoon over hot cooked rice.