1/2 c. butter
2 tbsp. dried parsley flakes
2 tbsp. lemon juice
1 lg. clove garlic, chopped
1 lb. jumbo raw shrimp, cleaned
Paprika, optional

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

2. Microwave at high 100% until shrimp is pink, opaque and tender. Do not over cook or shrimp will be tough, 3 1/2 to 5 1/2 minutes. Serve over rice. 4-6 servings.