|Uncooked shelled frozen shrimp||280 Gram (10 Pound)|
|Hot water||60 Milliliter (1/4 Cup, Very Hot)|
|Lemon juice||10 Milliliter (2 Teaspoon)|
|Salt||1 Milliliter (1/ 4 Teaspoon)|
|Thyme/Basil||1 Milliliter (1/4 Teaspoon)|
|Dry white wine/Vermouth||80 Milliliter (1/3 Cup)|
|Sugar||2 Milliliter (1/2 Teaspoon)|
|Oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Tomato||1 Medium, peeled and chopped|
|Green onions||2 Small, finely chopped|
Thaw shrimp, separate and place them in a 4-cup (1 L) microwave-safe baking dish.
Combine hot water, lemon juice, salt, basil or thyme, wine or vermouth and sugar.
Pour over shrimp.
Microwave, uncovered, 4 minutes at HIGH.
Let stand 1 minute.
Drain and set aside.
Pour oil into the 4-cup (1 L) baking dish, heat 1 minute at HIGH.
Add garlic, tomato and green onions.
Microwave, covered with waxed paper, for 2 minutes at HIGH.
Add shrimp, heat 2 minutes at HIGH.
Serve with parsleyed rice.