2 tbsp. butter
1 garlic clove, minced
Dash of crushed red pepper
1 lb. med. shrimp, shelled and deveined
2 tbsp. lemon juice
2 tbsp. white wine
1 tbsp. minced parsley
1/2 tsp. salt

In 10-inch baking dish, cook butter, garlic and crushed red pepper, covered on high heat for 2 minutes, stirring once. In same dish, arrange shrimp with tails toward center; stir in lemon juice, wine, parsley, and salt. Cook, covered with waxed paper, on high 2 1/2 to 4 minutes just until shrimp turn pink. Stir to coat shrimp with butter mixture. Makes 4 main dish servings. Approximately 125 calories per serving.