In a medium bowl, mix butter, garlic, 1/2 tablespoon parsley, lemon zest, lemon juice, and thyme. Season with pepper and salt.
In a large baking dish, arrange the shrimp around the dish, tails up. It's best if you use a circular dish for this. Spread the butter mixture on top of the shrimp and roast in oven for about 10 minutes. The shrimp should be nice a pink and the butter should be bubbling.
Sprinkle shrimp with remaining parsley and basil leaves. Grate some Gruyere cheese on top and serve hot on top of linguine or crostini bread.