Shrimp & Spaghetti Au Gratin

3 lbs. 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
8 oz. spaghetti
1 Tbsp. Worcestershire sauce
1 1/2 c. butter, in 1” slices
8 oz. Velveeta cheese, grated

Cook and drain spaghetti per pkg. directions. Wash shrimp in cold water and drain for one hour. In large shallow baking dish arrange shrimp evenly. Combine herbs, spices and seasonings; sprinkle mixture over shrimp. Add lemon juice, Worcestershire sauce, barbecue seasoning and butter. Bake mixture, uncovered, at 350° for 25 minutes, stirring occasionally. Peel shrimp when cool enough to handle; you may prefer to peel the shrimp before cooking, it is not as messy. Transfer sauce in bottom of baking dish to a container with a pouring lip. Arrange shrimp on the spaghetti and pour sauce over. Top with cheese and bake at 350° until cheese is melted and bubbly. Makes 6-8 servings.