Served as main course. Non-vegetarian dish.

3 lbs Raw Shrimp, heads removed washed and drained for 1hour

2 teaspoons Salt

1 1/2-3 Tablespoons Black Pepper

1/2 teaspoon Basil

1/2 teaspoon Thyme

1/4 teaspoon Garlic powder

1 teaspoon Barbeque Spice

1 Tablespoon Parsley Flakes

1 Tablespoon Lemon Juice

1 Tablespoon Worcestershire Sauce

1 1/2 cups Butter, cut in 1-inch slices

8 ounces cooked Spaghetti

8 ounces Velveeta Cheese, grated

Spread shrimp evenly in large shallow baking pan. Mix herbs, spices and seasonings and sprinkle over shrimp. Add lemon juice, butter, and Worcestershire sauce. Bake uncovered in 350 degree oven for 25 minutes, stirring occasionally. Allow shrimp to cool before handling then peel and discard shells. Don't worry about losing the seasoning with shells, the remaining sauce will be spicy enough! Pour remaining sauce into a container with a lip. Spaghetti noodles can be placed in individual cassaroles(4 or 6) or one large cassarole dish. Arrange shrimp on the spaghetti and pour reserved sauce over mixture. Top cassarole with grated Velveeta. Bake at 350 degrees until cheesy is bubbly.

Preparation time: 30 minutes

Cooking time: 1 1/4 hour

Serves: 4-6

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