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1/2 c. margarine or butter
2 Tbsp. dried parsley flakes
2 Tbsp. lemon juice
1 large clove garlic
1/2 tsp. salt
1 lb. jumbo raw shrimp,
paprika (optional)

Place margarine in 2 quart casserole. Microwave until
melted, 1 1/4 to 2 1/4 minutes. Stir in parsley, lemon juice,
garlic and salt. Add shrimp; toss to coat. Cover. Microwave
until shrimp is pink, opaque and tender (do not overcook or
shrimp will become tough), 4 to 7 minutes, stirring twice.
Sprinkle with paprika.

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