|Jumbo shrimp||1 Pound (Use Fresh Ones)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dried parsley flakes||2 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and crushed|
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
In a shallow, 2-quart, heat-resistant, non metallic baking dish place butter, lemon juice, parsley flakes, garlic, to taste and salt.
Heat, uncovered, on full power 2 minutes.
Add shrimp and stir to coat well.
If desired, sprinkle with paprika.
Heat, uncovered, on full power 6 minutes.
Stir shrimp occasionally.
Cook just until shrimp are pink and tender.
Do not overcook shrimp as they will become tough