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1 lb. fresh jumbo shrimp
1/2 c. butter or margarine
2 Tbsp. lemon juice
2 Tbsp. dried parsley flakes
1 to 2 cloves garlic, peeled
and crushed
1/2 tsp. salt
paprika (optional)

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). In a shallow, 2 quart heat resistant,
nonmetallic 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 is pink and tender. Do not overcook
shrimp as they will become tough. Serves 3 to 4.
Variation: If desired, lobster, scallops, crab meat or
any combination of these may be substituted for shrimp.

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