Instructions: 1. Combine parsley, shallots, garlic, oil, salt, pepper and lemon peel in 9-inch microwaveproof pie plate. Add shrimp and toss to coat evenly.

Refrigerate 15 minutes.

2. Meanwhile, place spinach with water clinging to its leaves in 2-quart microwaveproof casserole. Cover and microwave on High 5 to 8 minutes, stirring once after 3 minutes; set aside.

3. Cover shrimp and microwave on Medium (50% power) 5 to 8 minutes, just until pink. Let stand 2 minutes.

4. Drain spinach and place on serving platter; top with shrimp. Garnish with lemon wedges and serve with steamed rice and crusty bread, if desired.

Makes 4 servings.

This perfect marriage of flavors tastes like scampi-without the fattening butter. Tip: Microwaving shrimp on Medium power prevents it from cooking too quickly and getting tough.

Prep time: 15 minutes plus standing Microwave time: 10 to 16 minutes Degree of difficulty: easy Low-calorie Low-fat

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