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 cover.

Microwave at high until shrimp is pink, opaque and tender (do not over cook or shrimp will become tough), 3 1/2 to 5 1/2 minutes, stirring twice. Sprinkle with paprika.