1/2 c. butter
2 tbsp. lemon juice
1/2 tsp. salt
1 lb. raw shrimp, cleaned
2 tbsp. parsley flakes
1 lg. clove garlic, minced (opt.)
Paprika

Place butter in a 2 quart casserole. Microwave on high until melted. Stir in parsley, garlic, lemon juice and salt. Add shrimp; toss to coat; cover. Microwave on high for 3 1/2 minutes, stirring twice -- DO NOT OVERCOOK. Shrimp should be pink, opaque and tender. Sprinkle with paprika. Serve hot with rice or noodles.

(Originally from Lynn Robinson)