1/2 c. butter
1/4 c. finely chopped green pepper
2 tsp. minced garlic
1 (8 oz.) bottle clam juice (1 c.)
1 tsp. Worcestershire sauce
3/4 tsp. crushed red pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. unpeeled med. size shrimp

Put butter, green pepper and garlic in a 2 quart casserole. Microwave on high 2 minutes or until butter is melted, stir in clam juice. Microwave on High 3 to 4 minutes until mixture comes to a boil. Add remaining ingredients, stir to coat shrimp. Cover tightly with vented plastic wrap. Microwave on high 5 to 6 minutes, stirring twice until shrimp turns pink and are opaque. Let stand covered 2 minutes before serving.