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
Paprika (optional)

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

Microwave at high until shrimp is pink, opaque, and tender. Do not over cook or shrimp will be tough. Cook 3 1/2 to 5 1/2 minutes, stirring twice. Sprinkle with paprika. Makes 4 servings.