Instructions: 1. Under cold running water, remove the shells from the shrimp, leaving last tail section attached. Using a sharp, thin-bladed knife make a shallow cut lengthwise down the back of each shrimp and wash out the sand vein. If desired, the shrimp may be butterflied (cut lengthwise down the back of each shrimp, cutting almost completely through the shrimp, removing sand vein).

2. In a shallow, 2-quart, heat-resistant, non-metallic baking dish place butter, lemon juice, parsley flakes, garlic to taste and salt.

3. Heat, uncovered, in Microwave Oven 2 minutes.

4. Add shrimp and stir to coat well. If desired, sprinkle with paprika.

5. Heat, uncovered, in Microwave Oven 6 minutes. Stir shrimp occasionally. Cook just until shrimp are pink and tender. Do not overcook shrimp as they will become tough.

Serves 3 to 4

Variation: If desired, lobster, scallops, crabmeat or any combi- nation of these may be substituted for shrimp.

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