3 tbsp. vegetable oil
2 lg. cloves garlic, minced
3 tbsp. minced parsley
2 tbsp. dry white wine
1/8 tsp. paprika
3/4 lb. lg. shrimp, shelled, deveined and butterflied
Juice of 1/2 med. lemon
Salt and pepper to taste

Combine oil and garlic in shallow microwave-proof dish (pie plate works well). Place in microwave oven high, 1 minute. Add parsley, wine, and paprika, cook at high power, 1 minute. Add shrimp, lemon juice, salt and pepper; stir to coat well. Arrange shrimp with tails toward center of dish. Cover with waxed paper. Cook at high power 1 1/2 minutes. Stir, cover. Cook high 1 1/2 minutes. Garnish with parsley and serve immediately. Goes well with white rice.