From Susan Branch's Autumn book:

GARLIC SHRIMP
Makes approximately 50 shrimp

1 (2-lb.) bag large (21-30 per pound) frozen, cooked, ready-to-eat shrimp
2 to 3 cloves garlic
3 Tablespoons butter
pinch cayenne pepper
1/2 cup minced flat-leaf parsley

Thaw shrimp, rinse well and pat dry. Put them in a bowl. Pile minced garlic on top; put 1 Tablespoon butter on top of garlic, dot rest of butter over shrimp.

Microwave on high 1 minute, stir well, make sure they’re hot, sprinkle lightly with cayenne and add parsley. Stir well again and serve.

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Editor's note:

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Autumn from the Heart of the Home by Susan Branch