4 servings rice
1/4 c. butter
1/4 c. white wine
2 tbsp. lemon juice
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. chopped chives
1 tsp. parsley flakes
1 lb. fresh or defrosted shrimp
Garlic powder or garlic salt

Cook rice conventionally while microwaving shrimp. In 12 x 8 inch glass dish melt butter at high for 30 to 60 seconds. Blend in all ingredients, except shrimp. Add shrimp and coat with sauce. Cover with wax paper. Microwave at high for 4 1/2 to 7 1/2 minutes or until shrimp are opaque, stirring after half the cooking time. Serve with rice.