6 tbsp. butter
1 1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
3 cloves garlic, minced
1 tbsp. cornstarch
1 tbsp. Worcestershire
1 tbsp. paprika
1/3 c. water
4 tbsp. chili sauce
1 tbsp. lemon juice
1/4 tsp. cayenne pepper
1 lb. shrimp, peeled and deveined

Combine butter, onion, pepper, celery and garlic in a 2 quart casserole. Cover and MW on HI for 10 minutes, stirring once midway through.

Stir cornstarch, Worcestershire and paprika into water, chili sauce, lemon juice and cayenne pepper. Stir. Add to onion/pepper mixture. Stir in shrimp. Recover and MW on HI for eight minutes, or until shrimp are pink. Serve over rice. Makes 4 to 6 servings.