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, drained
Paprika (opt.)

1. Microwave butter in 2 quart casserole at high (100%) until melted, 1 to 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 become tough), 3 1/2 to 5 1/2 minutes, stirring twice. Sprinkle with paprika. 4 servings.