3 tbsp. butter
2 tsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
3 c. frozen broccoli and carrot mix (16 oz. bag)
1/4 lb. (1 c.) lg. uncooked frozen shrimp
1 tbsp. butter, melted
2 tbsp. dry bread crumbs

In a small microwave-safe bowl, combine 3 tablespoons butter, lemon juice, salt, and garlic. Microwave on high for 1 1/4 to 1 1/2 minutes or until butter is melted. Spoon vegetables into 2 microwave safe 2 cup casseroles; top with shrimp. Spoon butter mixture evenly over tops of shrimp and vegetables. Cover with microwave safe plastic wrap. Microwave on high for 7 to 11 minutes or until shrimp turns pink and vegetables are crisp-tender. Combine 1 tablespoon butter with bread crumbs. Microwave on high for 30 seconds. Sprinkle over shrimp and vegetables.