1/2 c. butter
2 tbsp. parsley flakes
2 tbsp. lemon juice
1 lg. clove garlic, minced
1/2 tsp. salt
1 lb. jumbo shrimp, raw (cleaned)
Paprika (optional)

Place butter in 2 quart casserole. Microwave at high until melted 1-2 minutes. Stir in parsley, lemon juice, garlic and salt (optional). Add shrimp. Toss to coat. Cover, microwave at high until shrimp is pink opaque and tender. Do not over cook or shrimp will be tough, 3 1/2 to 5 1/2 minutes, stirring twice. Sprinkle with paprika.