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Preheat the oven to 400 °F (204 °C) and grab a large baking sheet. Peel and devein Combine minced garlic, olive oil, and all of the seasonings in a large bowl. Add the shrimp to the bowl and toss everything together. Spread the seasoned shrimp out in an even layer on the baking sheet. Bake the shrimp in the oven for 8-10 minutes. Take the shrimp out of the oven and serve them immediately.

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Any kind of large baking sheet will work, but you may want to use one with raised edges so you don’t have to worry about the shrimp sliding off. Don’t worry about greasing or lining the baking sheet—the shrimp will be tossed in oil, so they shouldn’t stick. 1 pound (0.45 kg) of uncooked shrimp. To peel and devein the shrimp, start by pulling off the heads and legs if they’re still on the shrimp you bought. Then, pull off the shells with your fingers and cut a slit down the back of each shrimp with a knife. Finally, pull out the dark vein in each shrimp through the slit you cut. You can leave the tail on or off depending on your preference. Leaving the tail on can make your final dish look nicer, but you’ll need to pull it off or eat around it later. Use 3 cloves worth of minced garlic, 2 tablespoons (30 mL) of olive oil, 1 teaspoon (2 grams) of ground cumin, 1 teaspoon (8 grams) of salt, 1/2 teaspoon (4 grams) of chili powder, 1/2 teaspoon (1 gram) of paprika, 1/4 teaspoon (0.6 grams) of black pepper, and 1/4 teaspoon (0.6) of red chili flakes. Stir everything together until a smooth paste forms. Make sure all of the shrimp is evenly coated with the garlic and seasoning paste. You can use a spoon to turn the shrimp over in the bowl so they’re evenly coated. First, pour the shrimp out of the bowl and onto the baking sheet. Then, using your hands or a cooking utensil, spread the shrimp out so they’re arranged in a single layer. Make sure the shrimp are flat on the baking sheet and that none of them are overlapping. Spreading the shrimp out in a single layer will help them cook evenly. Don’t worry about flipping or stirring the shrimp at all. You’ll know the shrimp are finished when they’re opaque. If the shrimp aren’t fully cooked after 8-10 minutes, put them back in the oven for a few extra minutes. You can serve your baked spicy garlic shrimp on their own, or you can add them to some pasta or rice to give it a flavorful kick. The shrimp might be hot right after they come out of the oven, so you may want to give them a few minutes to cool down before digging in.  If you like lime, try squeezing some lime juice over the shrimp after you take it out of the oven to give it a zesty, citrus flavor. If you have leftovers, you can store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. If the shrimp develop a slimy texture or bad smell, they’ve gone bad and should be tossed out.