Rinse the shrimp under cold water and remove the shells, leaving the tail section attached.

Make a shallow cut lengthwise down the back of each shrimp and remove the sand vein.

Butterfly the shrimp if desired.

In a microwave-safe baking dish, combine butter, lemon juice, parsley flakes, garlic, and salt.

Microwave for 2 minutes.

Add shrimp and stir to coat.

Sprinkle with paprika if desired.

Microwave for 6 minutes, stirring occasionally.

Cook until shrimp are pink and tender.

Serve immediately.