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

Place butter in 2 quart casserole. Microwave at High (100%) until melted, 1 to 2 minutes. Stir in parsley, lemon juice, garlic and salt. Add shrimp; toss to coat, cover.

Microwave at High (100%) until shrimp is pink, opaque and tender about 3 1/2 o 5 1/2 minutes, stirring twice. (Do not overcook or shrimp will become tough). Sprinkle with paprika.