2 tbsp. butter
1 garlic clove, minced
Dash crushed red pepper
1 lb. med. shrimp, shelled & deveined
2 tbsp. lemon juice
2 tbsp. white wine
1 tbsp. minced parsley
1/2 tsp. salt

In a 10" microwave safe dish, cook butter, garlic and pepper covered on High for 2 minutes, stirring once. In same dish, arrange shrimp with tails toward center. Stir in lemon juice, wine, parsley and salt. Cook, covered with wax paper, on High for 2 1/2 to 4 minutes, just until shrimp turn pink. Stir to coat shrimp with butter mixture. I've also used 1/2 pound shrimp and 1/2 pound scallops instead of 1 pound shrimp. Makes 4 main dish servings.