Shrimp and Spaghetti Gratin

3 lb. raw shrimp
2 tsp. salt
1 1/2 tbsp. pepper
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. garlic powder
1 tsp. prepared barbecue seasoning
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 1/2 c. butter, cut in 1" slices
8 oz. spaghetti, cooked & drained
8 oz. Velveeta cheese, grated

Wash the shrimp in cold water and drain them for 1 hour. In a large shallow baking dish arrange the shrimp evenly. Combine the herbs, spices and seasonings; sprinkle mixture over the shrimp. Add the lemon juice, Worcestershire sauce, barbecue seasoning and butter. Bake the mixture, uncovered, at 350 degrees for 25 minutes, stirring occasionally. Peel the shrimp when they are cool enough to handle. (Note: I prefer to peel the shrimp before cooking, it is not as messy.) Transfer the sauce in the bottom of the baking dish to a container with a pouring lip. Arrange the shrimp on the spaghetti and pour sauce over. Top with cheese and bake at 350 degrees until cheese is melted and bubbly. 


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