1 c. (4 oz.) sliced fresh mushrooms
2 tbsp. butter
1 clove garlic, minced
1/2 c. snipped fresh parsley
2 tsp. corn starch
1 tsp. lemon juice
1/4 tsp. salt
1 (10 oz.) pkg. frozen uncooked large shrimp, thawed

Combine mushrooms, butter and garlic in 1-quart microwave-safe casserole. Microwave (high) uncovered, 1 1/2 to 2 minutes or until just about tender. Mix in parsley, corn starch, lemon juice and salt. Stir in shrimp, coating with sauce mixture. Cover with casserole lid.

Microwave (medium- 50%) 8 to 9 minutes or until shrimp are opaque and firm. Drain liquid into 1-cup microwave-safe measure. With full power, microwave 5 to 6 minutes, stirring twice.

Microwave (high), uncovered, 1 to 1 1/2 minutes or until mixture boils and thickens, stirring once. Gently mix with shrimp.

A light garlic sauce seasons shrimp and mushrooms. Try it with scallops, too.